Remember when your Mom used to say “Eat your vegetables.” Have we got a treat for you.

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Icewine Dijon Glazed Vegetables
Servings
Ingredients
Servings
Ingredients
Instructions
  1. 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.

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