Asparagus and Corn with Honey-Mustard Glaze
| Total Time:
| 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
: Green beans cut into 1-inch pieces, can be substituted for the asparagus.
: This colourful side goes well with grilled steaks or chicken and crusty rolls. Add fresh berries for dessert.