Remember when your Mom used to say “Eat your vegetables.” Have we got a treat for you.
Icewine Dijon Glazed Vegetables
In a medium bowl, whisk mustard, Icewine and 1 tbsp oil. Add parsley and season with salt and pepper.
Steam or boil asparagus or Brussel sprouts for 2-3 minutes until cooked and tender. Drain and run under cold water to stop the cooking.
Transfer asparagus to a serving dish and drizzle with the Icewine glaze.
Can be served warm or chilled.