Asparagus with Maple, Mustard and Balsamic Vinegar Glaze:

[Guest guest]

Asparagus with Maple, Mustard and Balsamic Vinegar

Glaze:

 

2 tbsps. mustard

1 tbsp. maple syrup or honey

2 tbsps. balsamic vinegar

1 tsp. hot sauce, optional

1 tbsp. vegetable oil

1 lb. asparagus, trimmed and halved

1 tbsp. garlic, minced

salt and pepper to taste

1/2 cup vegetable stock

1 tbsp. toasted sesame seeds

 

In a small bowl, stir together mustard, maple syrup,

balsamic vinegar and hot sauce. Set the glaze aside.

In a nonstick skillet, heat vegetable oil. Add bottom

halves of asparagus spears (cut thick pieces in half

lengthwise) and saute over medium-high heat for 3 to 4

minutes, or until beginning to brown. Add the

asparagus tips and garlic. Season with salt and

pepper. Saute for 2 to 3 minutes more.

Add stock to the asparagus mixture and increase the

heat to high. Cook uncovered for about 5 minutes, or

until all the liquid is evaporated and the asparagus

is tender. Add the glaze and cool for 1 to 2 minutes,

allowing it to thicken. Remove the pan from the heat.

To serve, arrange the asparagus on a platter and

garnish with a sprinkling of sesame seeds.

Makes 4 servings.

 

 

 

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