Icewine Dijon Glazed Vegetables
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.