Ingredients
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2 lbs asparagus
2 tablespoons real maple syrup or 2 tablespoons maple-flavored syrup
2 tablespoons Dijon mustard
2 tablespoons olive oil or 2 tablespoons vegetable oil
Preparation
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Snap off tough ends of asparagus spears. In 12-inch skillet or 4-quart Dutch oven, heat 1 inch water to boiling. Add asparagus. Heat to boiling; reduce heat to medium. Cover and cook 4 to 5 minutes or until asparagus is crisp-tender; drain.
In small bowl, mix maple syrup, mustard and oil. Drizzle over asparagus.
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