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Asparagus and Corn with Honey-Mustard Glaze

  • Prep 10 min
  • Total 20 min
  • Ingredients 8
  • Servings 5

Ingredients

1
lb fresh asparagus spears
1
cup frozen corn
1
tablespoon Dijon mustard
2
teaspoons honey
1/4
teaspoon lemon-pepper seasoning
1/4
teaspoon salt
2
teaspoons fresh lemon juice
1
tablespoon finely chopped fresh cilantro
2008 © and ®/™ of General Mills

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
70
Calories from Fat
0
% Daily Value
Total Fat
1/2g
1%
Saturated Fat
0g
0%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
230mg
10%
Potassium
270mg
8%
Total Carbohydrate
12g
4%
Dietary Fiber
2g
11%
Sugars
5g
Protein
3g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
6%
6%
Calcium
2%
2%
Iron
10%
10%
Exchanges:
0 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.

 

Directions

  • 1 Snap off tough ends of asparagus; cut stalks into 1-inch pieces.
  • 2 In 2-quart saucepan, heat 1/2 cup water to boiling. Add asparagus and corn; reduce heat. Simmer uncovered 5 to 8 minutes or until asparagus is crisp tender; drain.
  • 3 In small bowl, mix remaining ingredients. Stir into hot vegetables.

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