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Prep 10min
Total20min
Servings5
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Ingredients
1
lb fresh asparagus spears
1
cup frozen corn
2
teaspoons Dijon mustard
2
teaspoons honey
1/4
teaspoon lemon-pepper seasoning
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Steps
1
Snap off tough ends of asparagus and discard. Cut spears 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 mustard, honey and lemon-pepper seasoning. Stir into hot vegetables.
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Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.
Green beans, cut into 1-inch pieces, can be substituted for the asparagus.
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