Asparagus and Corn with Honey-Mustard Glaze

Prep Time:10 Mins | Total Time:20 Mins | Makes:5 servings

1 lb (500 g) fresh asparagus spears

1 cup (250 mL) Green Giant* Frozen Niblets* or Peaches & Cream Whole Kernel Corn

2 tsp (10 mL) Dijon mustard

2 tsp (10 mL) honey

1/4 tsp (1 mL) lemon-pepper seasoning

Snap tough ends off asparagus; cut stalks into 1-inch pieces.
In 2-quart saucepan, heat 1/2 cup water to boiling. Add asparagus and corn; reduce heat. Simmer uncovered 5 to 8 minutes or until asparagus is crisp tender; drain.
In small bowl, mix mustard, honey and lemon-pepper seasoning. Stir into hot vegetables.

Frozen Niblets* Whole Kernel Corn

Tip : Green beans cut into 1-inch pieces, can be substituted for the asparagus.Tip : This colourful side goes well with grilled steaks or chicken and crusty rolls. Add fresh berries for dessert.