Asparagus how I love thee! Not only is this fabulous veggie packed with nutrients (fiber, folate, vitamins A, C, E and K, as well as chromium), it is tasty and quite honestly just interesting to look at. And I think there is something to be said for that! This Maple Mustard Glaze came from my trusty Betty Crocker cookbook, and I have to say Betty got it right on this one. I don’t really even like Dijon usually, but the combination with the real maple syrup is just… well, yum! So for a quick side dish that feels gourmet, this is your ticket!
Asparagus with Maple Mustard Glaze
Submitted by Mindy ~ The Sisters Cafe
2 pounds asparagus
2 tablespoons real maple syrup (maple-flavored syrup or honey can be substituted)
2 tablespoons Dijon mustard
2 tablespoons olive oil
Snap off tough ends of asparagus spears. In 12-inch skiller or 4-quart Dutch oven, heat 1 inch water (salted if desired) to boiling. Add asparagus. Heat to boiling; reduce heat to medium. Cover and cook 4 to 5 minutes or until asparagus is crisp-tender; drain.
In a small bowl, mix maple syrup, mustard and oil. Drizzle over asparagus and serve immediately.