Remember when your Mom used to say “Eat your vegetables.” Have we got a treat for you.
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Ingredients
- 1 teaspoon Dijon mustard
- 1 1/2 tablespoons Vidal Icewine
- 1 tablespoon extra-virgin olive oil
- 2 teaspoons chopped parsley fresh
- kosher salt
- pepper
- 1 pound asparagus or brussel sprouts (tough ends trimmed off)
Ingredients
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Instructions
- 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.
Recipe Notes
Can be served warm or chilled.