Gluten Free Asparagus And Corn With Honey Mustard Glaze Recipes

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GLUTEN-FREE ASPARAGUS AND CORN WITH HONEY MUSTARD GLAZE



Gluten-Free Asparagus and Corn with Honey Mustard Glaze image

A zesty mustard glaze adds a flavorful pop to colorful asparagus and corn.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 20m

Yield 5

Number Of Ingredients 5

1 lb fresh asparagus spears
1 cup frozen corn
2 teaspoons Dijon mustard
2 teaspoons honey
1/4 teaspoon lemon-pepper seasoning

Steps:

  • Snap off tough ends of asparagus and discard. Cut spears into 1-inch pieces.
  • 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.
  • In small bowl, mix mustard, honey and lemon-pepper seasoning. Stir into hot vegetables.

Nutrition Facts : Calories 60, Carbohydrate 12 g, Cholesterol 0 mg, Fiber 2 g, Protein 3 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 70 mg, Sugar 5 g, TransFat 0 g

ROASTED ASPARAGUS WITH ORANGE GLAZE



Roasted Asparagus with Orange Glaze image

Provided by Food Network

Categories     side-dish

Time 25m

Yield 4 servings

Number Of Ingredients 20

1 large navel orange, zested and juiced (1/2 cup)
2 tablespoons honey
2 tablespoons fresh oregano, chopped
2 tablespoons sherry vinegar
Kosher salt and freshly ground black pepper
1/2 cup canola oil
Roasted Chicken with Orange Glaze, optional, recipe follows
1 pound asparagus, trimmed
1 tablespoon olive oil
Kosher salt and freshly ground pepper
Freshly grated orange zest, for garnish
1 large navel orange, zested and juiced (1/2 cup)
2 tablespoons honey
2 tablespoons fresh oregano, chopped
2 tablespoons sherry vinegar
Kosher salt and freshly ground black pepper
1/2 cup canola oil
4 boneless skin-on chicken breasts
2 tablespoons canola oil
Kosher salt and freshly ground black pepper

Steps:

  • For the asparagus: Whisk together the orange juice, orange zest, honey, oregano, sherry vinegar, 2 large pinches of salt and a pinch of pepper. Slowly incorporate the canola oil to create an emulsion.
  • For the asparagus: Place a rimmed baking sheet in the oven and preheat the oven to 400 degrees F.
  • Toss the asparagus with the olive oil in a large bowl and sprinkle with salt and pepper. Add the asparagus to the hot baking sheet and cook until tender, about 10 minutes.
  • Transfer the asparagus to a serving platter. Drizzle with 1/3 cup of the orange citrus glaze and sprinkle with some orange zest. Reserve the remaining glaze for Roasted Chicken with Orange Glaze.
  • For the orange citrus glaze: Whisk together the orange juice, orange zest, honey, oregano, sherry vinegar, 2 large pinches of salt and a pinch of pepper. Slowly incorporate the canola oil to create an emulsion. Yield: about 1 cup
  • For the chicken: Preheat the oven to 400 degrees F. Line a baking sheet with foil and set a rack over the sheet.
  • Pat the chicken dry with a paper towel. Coat the chicken with the canola oil and generously sprinkle with salt and pepper. Place on the rack set over the baking sheet and roast in the oven until cooked through and the internal temperature is 165 degrees F, 40 to 50 minutes depending on the size of the chicken. In the last 10 minutes of cooking, brush the chicken with 2/3 cup of the orange citrus glaze in 5 minutes intervals. Let rest 5 to 10 minutes before serving.

GLUTEN-FREE SUGAR-GLAZED DOUGHNUTS



Gluten-Free Sugar-Glazed Doughnuts image

Provided by Shauna Ahern

Time 1h35m

Yield 12 doughnuts

Number Of Ingredients 18

520 grams Gluten-Free Pastry Flour Mix, recipe follows, plus more if necessary
1/2 teaspoon psyllium husk
1 tablespoon instant yeast
210 grams whole milk (about 3/4 cup)
1/3 cup cane sugar
2 teaspoons kosher salt
2 large eggs, at room temperature
1 teaspoon vanilla extract
60 grams (4 tablespoons) unsalted butter, cut into 1/2-inch cubes, at room temperature, plus more for greasing the bowl
Pure olive oil, for frying (you can also use canola or safflower oil)
1/4 cup whole milk
1 teaspoon vanilla extract
2 cups confectioners' sugar
400 grams white rice flour
300 grams tapioca flour
150 grams cornstarch
100 grams millet
50 grams milk powder

Steps:

  • Whisk the dry ingredients: Put the flour, psyllium and yeast into the bowl of a stand mixer. Whisk them together on low speed to aerate the flour.
  • Heat the milk: Set a small pot on low heat. Pour in the milk and heat until just warm (75 degrees F if you are using a thermometer). Turn off the heat.
  • Make the doughnuts: With the stand mixer running at low speed, add the sugar, salt and warm milk to the flour mixture.
  • With the mixer still running at low speed, add 1 egg at a time until all the eggs are fully incorporated into the batter. Dribble in the vanilla extract. Scrape the batter down the sides of the bowl fully. Run the mixer until the batter is airy and light, about 5 minutes.
  • Add the butter: Scrape down the sides of the bowl again. With the mixer running at low speed, add the butter, one cube at a time, until fully incorporated into the batter.
  • At this point, the dough should gather around the paddle of the stand mixer and gently slump off when you turn the mixer off. If it feels too wet, add a bit more flour. Turn the dough onto a lightly-floured surface. Wet your hands lightly.
  • Gently pat the dough, which will be sticky. Don't worry. That's why you wet your hands. Gently shape the dough, stretching and pulling as you can, into a large ball. Make a seam with the edges of the dough together. Put the dough, seam-side down, into a greased bowl. Cover the bowl with plastic wrap and let it sit in a warm place in the kitchen for 1 hour.
  • Roll out the dough: With wet hands, gather the dough and plop it onto a lightly-floured piece of parchment paper. Flour a rolling pin and roll out the dough just shy of the edges of the parchment paper. (Remember to go slowly. This will not feel like gluten dough.) The dough should be about 1-inch thick. Put the parchment paper onto a baking sheet and place it in the freezer for 10 minutes.
  • Cut out the doughnuts: Using a 3-inch doughnut cutter (or biscuit cutter or an empty tin can, if that's all you have), cut out 8 rounds from the dough. Cut holes in the rounds with a much smaller cutter. (You could also use your finger.) Set them aside on a piece of parchment paper.
  • You can roll out the remaining dough and cut out more doughnuts, if you want. They won't be quite as light as the first batch, but they are still doughnuts!
  • Let the doughnuts rest while you prepare the oil.
  • Heat the oil: Set a Dutch oven over medium-high heat. Pour in enough oil to fill the pot 1/3 of the way. Heat the oil to 350 degrees F. Fry the doughnuts: Using a slotted spoon, gently lower a doughnut into the hot oil. Add three more doughnuts.
  • Fry the doughnuts for 30 seconds on one side, then 45 seconds on the other side, then another 30 to 45 seconds on the first side again, until the doughnuts are a deep golden brown.
  • Remove the doughnuts to a baking rack set over a baking sheet. Fry the remaining doughnuts the same way.
  • Make the glaze: Whisk together the milk and vanilla extract in a medium bowl. Continue whisking as you add the confectioners' sugar. Whisk until all the lumps of sugar have been blended into a smooth glaze.
  • Dunk the warm doughnuts into the sugar glaze and return them to the cooling rack.
  • Eat immediately. Doughnuts are really only good the day they are made and they're best within an hour of being made.
  • Pour all the flours and milk powder into a large container. (Restaurant supply stores sell large plastic containers that fit this purpose well. You could also use a large glass jar.) Shake and shake and shake harder until all the flours have become one color.

ASPARAGUS WITH MAPLE-MUSTARD SAUCE



Asparagus with Maple-Mustard Sauce image

With just four ingredients, this special side is done in 10 minutes.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 10m

Yield 8

Number Of Ingredients 4

2 lb asparagus
2 tablespoons real maple syrup or maple-flavored syrup
2 tablespoons Dijon mustard
2 tablespoons olive or vegetable oil

Steps:

  • 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.

Nutrition Facts : Calories 70, Carbohydrate 6 g, Cholesterol 0 mg, Fat 1, Fiber 0 g, Protein 2 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 95 mg, Sugar 4 g, TransFat 0 g

BALSAMIC GLAZED ASPARAGUS



Balsamic Glazed Asparagus image

Make and share this Balsamic Glazed Asparagus recipe from Food.com.

Provided by Chef mariajane

Categories     Vegetable

Time 10m

Yield 4 serving(s)

Number Of Ingredients 6

1 lb asparagus, trimmed
1 tablespoon olive oil
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup balsamic vinegar
2 tablespoons parmesan cheese, grated

Steps:

  • Toss asparagus with oil, salt and pepper; place in a single layer on a baking sheet. Bake in a 400F oven for 8-10 minutes or until tender crisp.
  • Meanwhile, in a small saucepan, bring vinegar to a boil; reduce heat and simmer until reduced by half and syrup-like, about 5 minutes.
  • Place roasted asparagus in serving dish; drizzle with the vinegar reduction. Sprinkle with parmesan cheese.
  • Serve immediately.

GLUTEN-FREE SWEET CORN BREAD



Gluten-Free Sweet Corn Bread image

Sweet corn bread - made with gluten-free, non-GMO, and hormone-free ingredients.

Provided by LadybugPicnic

Categories     Bread     Quick Bread Recipes     Cornbread Recipes

Time 37m

Yield 8

Number Of Ingredients 7

1 cup white cornmeal
1 cup gluten-free baking flour
½ cup white sugar
1 teaspoon baking soda
1 cup 2% milk
⅓ cup low-salt butter, melted
1 egg

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Grease a 8x13-inch glass dish.
  • Combine cornmeal, flour, sugar, and baking soda in a large bowl. Add milk, melted butter, and egg; whisk until well combined. Pour batter into the glass dish.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes. Turn oven off and leave bread inside for a golden brown finish, 2 to 3 minutes more.

Nutrition Facts : Calories 260.7 calories, Carbohydrate 40.1 g, Cholesterol 46 mg, Fat 9.8 g, Fiber 2.4 g, Protein 4.8 g, SaturatedFat 5.5 g, Sodium 180.8 mg, Sugar 14.8 g

GLAZED HONEY & MUSTARD SAUSAGES



Glazed honey & mustard sausages image

Easy buffet fare; glazed honey & mustard sausages

Provided by Merrilees Parker

Categories     Buffet, Canapes, Side dish

Time 45m

Number Of Ingredients 5

2 tbsp sunflower oil
48 cocktail sausages, separated if linked
3 tbsp clear honey
3 tbsp wholegrain or Dijon mustard
ketchup and mustard, to serve

Steps:

  • Preheat the oven to 200C/Gas 6/fan oven 180C. Pour the oil into a large roasting tin and heat in the oven for 3-4 minutes. Tip the sausages into the roasting tin and toss to lightly coat in the oil. Roast for 20-25 minutes or until browned and cooked through.
  • Drain the sausages well on kitchen paper, then tip them into a clean roasting tin. Blend the honey and mustard together in a small bowl, pour over the sausages and stir and shake them so they become coated. Return to the oven for 5 minutes, turning them over halfway. Serve hot or warm, with cocktail sticks and little pots of ketchup and mustard for dipping.
  • Prepare ahead: you can roast the sausages the day before, cool them on kitchen paper and then just keep them in a plastic container in the fridge overnight. Toss in the honey and mustard mix and reheat for 10-12 minutes in the oven before serving.
  • Stagger the cooking: heat half the sausages through in half the honey and mustard mix just before your guests arrive, then do the other half just as this first batch runs out.

Nutrition Facts : Calories 209 calories, Fat 15 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 4 grams sugar, Fiber 1 grams fiber, Protein 9 grams protein, Sodium 1.86 milligram of sodium

HONEY MUSTARD GLAZE



Honey Mustard Glaze image

Make and share this Honey Mustard Glaze recipe from Food.com.

Provided by Katha

Categories     Sauces

Time 11m

Yield 6 serving(s)

Number Of Ingredients 4

1/2 cup Grey Poupon mustard
1/2 cup brown sugar
1/2 cup honey
1/2 teaspoon garlic powder

Steps:

  • Mix all ingredients together.
  • Warm in microwave 30 sec if nessary to blend.
  • Use on pork roast last 1/2 hr of cooking Use left over sauce to make a smooth gravy with 1cup water& cornstarch mixture for desired consistancy.

ASPARAGUS WITH HONEY MUSTARD



Asparagus with Honey Mustard image

It's amazing what a simple stir-together sauce can do to awaken the flavor of vegetables!

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 25m

Yield 6

Number Of Ingredients 5

2 pounds asparagus
1/4 cup honey
3 tablespoons Dijon mustard
3 tablespoons lemon juice
1 tablespoon plus 1 teaspoon olive or vegetable oil

Steps:

  • Snap off tough ends of asparagus spears.
  • Heat 1 inch water (salted if desired) to boiling in 12-inch skillet. Add asparagus. Heat to boiling; reduce heat. Cover and simmer 8 to 12 minutes or until stalk ends are crisp-tender; drain.
  • Shake remaining ingredients in tightly covered container. Drizzle over asparagus.

Nutrition Facts : Calories 130, Carbohydrate 22 g, Cholesterol 0 mg, Fat 1, Fiber 1 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 190 mg

MUSTARD AND MAYONNAISE GLAZED ASPARAGUS (GRILLED)



Mustard and Mayonnaise Glazed Asparagus (Grilled) image

Recipe from Food & Wine, June 2009. Per the website, "Chef Nate Appleman of A16 and SPQR restaurants in San Francisco swears by coating vegetables with a mayonnaise-based marinade; it creates a beautifully blistered crust when grilled. Here he offers a marinade for asparagus that is also fabulous on broccoli and fennel." Prep time is actually marinating time. NOTE: This is VERY lemony, so if that's not your thing, make sure you decrease the amount of lemon juice in the marinade.

Provided by januarybride

Categories     Low Protein

Time 40m

Yield 6 serving(s)

Number Of Ingredients 9

1/4 cup mayonnaise
1/4 cup grainy mustard
1/4 cup extra-virgin olive oil
3 tablespoons fresh lemon juice
1 teaspoon finely grated lemon zest
1 garlic clove, crushed
2 teaspoons kosher salt
2 teaspoons fresh ground black pepper
1 lb thick asparagus, trimmed

Steps:

  • In a shallow dish, whisk the mayonnaise with the mustard, oil, lemon juice, lemon zest, garlic, salt and pepper. Add the asparagus and turn to coat. Let stand at room temperature for 30 minutes.
  • Grill the asparagus over moderately high heat, turning occasionally, until the spears are tender and lightly blistered in spots, about 6 minutes. Serve the asparagus hot or at room temperature.

SUMMER CORN SALAD WITH ASPARAGUS



Summer Corn Salad with Asparagus image

A simple, sweet and enjoyable taste of summer. This salad is great served as a side dish, or serve with nacho chips.

Provided by Jocelyn

Categories     Salad     Vegetable Salad Recipes     Corn Salad Recipes

Time 30m

Yield 6

Number Of Ingredients 8

6 ears corn, husk and silk removed
1 bunch asparagus spears, trimmed and cut into 1-inch pieces
1 (7 ounce) jar roasted sweet red peppers, drained and chopped
2 cloves garlic, minced
6 basil leaves, chopped
1 tablespoon olive oil
1 tablespoon balsamic vinegar
salt and black pepper to taste

Steps:

  • Preheat an outdoor grill for medium-low heat and lightly oil grate.
  • Place the ears of corn on the grill and cook until the kernels are tender, about ten minutes turning frequently. Remove the ears from the grill and cool. Cut the kernels off of the cob.
  • Fill a large saucepan with lightly salted water and bring to a boil over high heat. Add asparagus and cook until just tender, about 1 minute. Drain in a colander and rinse immediately under cold, running water until well chilled. Set aside.
  • Combine the corn, asparagus, roasted peppers, garlic, basil, olive oil, and balsamic vinegar in a large bowl; season with salt and pepper to taste. Serve at room temperature or chilled.

Nutrition Facts : Calories 173.7 calories, Carbohydrate 34.5 g, Fat 4 g, Fiber 5.4 g, Protein 6.4 g, SaturatedFat 0.6 g, Sodium 154.8 mg, Sugar 7.6 g

GLUTEN-FREE, DAIRY-FREE ASPARAGUS CASSEROLE



Gluten-Free, Dairy-Free Asparagus Casserole image

If you love casseroles, but you need to avoid gluten or dairy, try this recipe! Nutritional yeast gives it a cheese-like flavor, and gluten-free bread crumbs combine with some crunchy favorites to give your fresh asparagus some flavor and texture.

Provided by Bibi

Categories     Main Dish Recipes     Casserole Recipes

Time 55m

Yield 8

Number Of Ingredients 14

cooking spray
2 pounds fresh asparagus, trimmed
⅔ cup gluten-free bread crumbs
2 tablespoons nutritional yeast
salt and ground black pepper to taste
1 cup raw cashews
1 cup chicken broth
¼ cup nutritional yeast
¾ teaspoon garlic powder
⅛ teaspoon ground nutmeg
1 egg white
2 tablespoons bacon bits
2 tablespoons sliced almonds
2 teaspoons dairy-free margarine, melted

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Spray a 7 x 11-inch baking dish with cooking spray.
  • Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add asparagus, cover, and steam until fork-tender, about 5 minutes. Drain.
  • Combine bread crumbs and 2 tablespoons nutritional yeast in a bowl. Sprinkle 1/2 of the bread crumb mixture on the bottom of the prepared baking dish; top with asparagus spears and season lightly with salt. Reserve remaining bread crumbs for the topping.
  • Combine raw cashews, chicken broth, 1/4 cup nutritional yeast, garlic, nutmeg, salt, and pepper in the bowl of a small food processor or blender. Blend at medium-high speed until mixture is smooth, about 3 minutes. Add egg white and blend at medium-high speed for 1 more minute.
  • Spread blended contents evenly over the asparagus spears, and top with bacon, sliced almonds, and reserved bread crumbs. Drizzle melted margarine over the top.
  • Bake in the preheated oven on the center rack until top is lightly browned and casserole has set, about 30 minutes.

Nutrition Facts : Calories 198.8 calories, Carbohydrate 17.4 g, Cholesterol 2.2 mg, Fat 11.5 g, Fiber 4.8 g, Protein 10.1 g, SaturatedFat 2.1 g, Sodium 249 mg, Sugar 3.4 g

HONEY-LEMON ASPARAGUS



Honey-Lemon Asparagus image

Everyone who tastes my glazed asparagus takes a second helping, so I usually double the recipe. For another option, try using a root vegetable like turnip or parsnip. -Lorraine Caland, Shuniah, Ontario

Provided by Taste of Home

Categories     Side Dishes

Time 15m

Yield 8 servings.

Number Of Ingredients 8

2 pounds fresh asparagus, trimmed
1/4 cup honey
2 tablespoons butter
2 tablespoons lemon juice
1 teaspoon sea salt
1 teaspoon balsamic vinegar
1 teaspoon Worcestershire sauce
Additional sea salt, optional

Steps:

  • In a large saucepan, bring 8 cups water to a boil. Add asparagus in batches; cook, uncovered, 1-2 minutes or just until crisp-tender. Drain and pat dry., Meanwhile, in a small saucepan, combine the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, 2 minutes or until slightly thickened. , Transfer asparagus to a large bowl; drizzle with glaze and toss gently to coat. If desired, sprinkle with additional sea salt.

Nutrition Facts : Calories 73 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 276mg sodium, Carbohydrate 12g carbohydrate (10g sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges

ASPARAGUS WITH MAPLE MUSTARD GLAZE RECIPE



Asparagus with Maple Mustard Glaze Recipe image

This easy asparagus side dish is a great change of pace for your veggies!

Provided by Elyse Ellis

Categories     Side Dish

Time 30m

Number Of Ingredients 4

2 pounds asparagus
2 Tablespoons Maple Syrup ((maple-flavored syrup or honey can be substituted))
2 Tablespoons Dijon mustard
2 Tablespoons olive oil

Steps:

  • Snap off tough ends of asparagus spears.
  • In 12-inch skillet or 4-quart Dutch oven, heat 1 inch water (salted if desired) 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 a small bowl, mix maple syrup, Dijon mustard and oil. Drizzle over asparagus and serve immediately.

Nutrition Facts : Calories 93 kcal, Carbohydrate 11 g, Protein 4 g, Fat 5 g, SaturatedFat 1 g, Sodium 60 mg, Fiber 3 g, Sugar 7 g, ServingSize 1 serving

HOT MUSTARD AND HONEY GLAZED CHICKEN



Hot Mustard and Honey Glazed Chicken image

Asian hot mustard powder is a versatile pantry staple that can quickly transform into a spicy sauce, glaze or dressing. Here, the hot mustard is tamed with sweet honey and balanced by fragrant garlic for a savory glaze that caramelizes on chicken when roasted. Once cooked, the chicken receives a final basting for a fresh burst of spicy flavor. Make a double batch of the glaze, as it also tastes great on pork chops and grilled shrimp. Leftover chicken can quickly become a salad the next day; just chop and toss with spinach or romaine and a simple vinaigrette.

Provided by Kay Chun

Categories     dinner, easy, poultry, main course

Time 45m

Yield 4 servings

Number Of Ingredients 11

1/4 cup hot Asian mustard powder (or English dry mustard, such as Colman's)
6 tablespoons mild honey, such as clove or acacia
3 tablespoons low-sodium soy sauce
1/2 teaspoon grated garlic
Kosher salt (Diamond Crystal) and black pepper
1 pound carrots, peeled and quartered lengthwise
1 pound fingerling potatoes, sliced ½-inch thick
1/4 cup neutral oil, such as safflower or canola
6 chicken legs (about 3½ pounds), drumsticks and thighs separated
Chopped scallions or chives, for garnish
Lemon wedges, for serving

Steps:

  • Heat oven to 425 degrees. In a large heatproof bowl, whisk mustard powder with ¼ cup very hot water until well combined; let stand 5 minutes. (The heat of the water will activate and release the mustard's spicy flavor.) Add honey, soy sauce, garlic and 1 teaspoon salt, and whisk to combine. Reserve half of the sauce in a small bowl for basting.
  • On a rimmed sheet tray, combine carrots, potatoes and 2 tablespoons of the oil. Season with salt and pepper, toss to evenly coat, and spread in an even layer.
  • Rub chicken with the remaining 2 tablespoons oil and season with 1 teaspoon salt and ½ teaspoon black pepper. Add to the large bowl with the sauce and toss to evenly coat, then arrange on top of the vegetables.
  • Roast until vegetables are tender and chicken is golden and cooked through, about 30 minutes. Divide chicken and vegetables among plates and baste chicken all over with the remaining sauce. Pour sheet pan juices into a small bowl and skim off any excess fat.
  • Spoon over pan juices, garnish with scallions and serve with lemon wedges.

HONEY MUSTARD ASPARAGUS



Honey Mustard Asparagus image

Make and share this Honey Mustard Asparagus recipe from Food.com.

Provided by VKuuipo Bridges

Categories     Vegetable

Time 10m

Yield 4 serving(s)

Number Of Ingredients 5

1 (15 ounce) can green giant asparagus spears
6 tablespoons honey
3 tablespoons Dijon mustard
3 tablespoons lemon juice
4 teaspoons olive oil or 4 teaspoons vegetable oil

Steps:

  • Prepare asparagus spears according to label directions;drain.
  • Shake remaining ingredients in tightly covered container.
  • Drizzle over asparagus.

EASY CREAMY BAKED ASPARAGUS (GLUTEN FREE)



Easy Creamy Baked Asparagus (Gluten Free) image

This is my favourite way to eat asparagus. I never really liked asparagus until I found this recipe in my Kraft magazine and tried it out. Now I am a huge fan!

Provided by GlutenFreeGirl

Categories     Vegetable

Time 15m

Yield 4 serving(s)

Number Of Ingredients 4

1 lb asparagus spear, trimmed
1/4 cup ranch dressing
2 tablespoons parmesan cheese
1/2 cup coarsely crushed gluten-free cracker (about 12)

Steps:

  • Preheat oven to 350 degrees. Cook asparagus in large skillet of simmering water 2 to 3 minutes, or until bright green , but still crisp;drain.
  • Toss asparagus with dressing in 1-1/2 to 2 quart baking dish.
  • Sprinkle with cheese and cracker crumbs.
  • Bake for 10 to 15 minutes or until cheese is lightly browned and mixture is heated through.

ASPARAGUS WITH MUSTARD VINAIGRETTE



Asparagus With Mustard Vinaigrette image

Here is an easy, springtime recipe that takes no time at all and puts the light flavors of the season right onto your table. Cooking time is key: both the asparagus and the eggs must be watched carefully. Arrange everything on a plate beautifully, and throw open the windows to spring.

Provided by David Tanis

Categories     quick, side dish

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 8

1 1/2 pounds large or medium asparagus
4 large eggs
1 small shallot, finely diced
2 tablespoons red wine vinegar
Salt and pepper
2 tablespoons Dijon mustard
1/4 cup extra-virgin olive oil
1 tablespoon finely cut chives

Steps:

  • Snap off and discard the tough bottoms of each asparagus spear. If using large thick asparagus, peel the lower ends with a vegetable peeler. Medium asparagus will not need peeling.
  • Bring a medium saucepan half filled with water to a boil, carefully add the eggs and simmer briskly for 9 minutes (10 minutes for a slightly firmer yolk). Transfer the eggs to a bowl of ice water to cool. Shell the eggs and set aside.
  • Make the vinaigrette: In a small bowl, place the shallots, vinegar and a pinch of salt. Let shallots soften for 5 minutes. Stir in the mustard to dissolve, then whisk in the olive oil to make a thick dressing. Season to taste with salt and pepper.
  • In a large stainless-steel soup pot bring 4 quarts of well-salted water to a rolling boil. Add the asparagus and cook for 3 to 5 minutes, until just done. Remove asparagus with a large strainer and spread out on a baking sheet lined with a clean kitchen towel. Asparagus may be served warm or at room temperature.
  • To serve, place asparagus on a platter or individual plates. Spoon the vinaigrette over the asparagus. Garnish with quartered eggs (or roughly chop the eggs if you prefer). Sprinkle with chives.

Nutrition Facts : @context http, Calories 160, UnsaturatedFat 10 grams, Carbohydrate 6 grams, Fat 13 grams, Fiber 3 grams, Protein 7 grams, SaturatedFat 2 grams, Sodium 403 milligrams, Sugar 3 grams, TransFat 0 grams

CORN AND ASPARAGUS CASSEROLE



Corn and Asparagus Casserole image

This delicious recipe was one my mom made for special occasions. Every time I serve it, friends ask for the recipe.

Provided by nancyw

Categories     Side Dish     Casseroles     Corn Casserole Recipes

Time 35m

Yield 6

Number Of Ingredients 10

¼ cup butter, melted
1 (15 ounce) can creamed corn
2 tablespoons all-purpose flour
1 tablespoon white sugar
1 teaspoon salt
1 pinch ground black pepper
½ cup evaporated milk
2 eggs, beaten
1 (10 ounce) can asparagus tips, drained
½ cup shredded Cheddar cheese, or to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Coat a baking dish with butter; spread creamed corn on top. Sift flour, sugar, salt, and pepper evenly over corn. Pour evaporated milk and eggs on top. Fold asparagus into egg mixture.
  • Bake in the preheated oven until beginning to set, about 30 minutes.
  • Sprinkle Cheddar cheese over asparagus mixture; bake until Cheddar cheese is melted, casserole is fully set, and edges are lightly browned, about 5 minutes more.

Nutrition Facts : Calories 242.3 calories, Carbohydrate 22.2 g, Cholesterol 98.3 mg, Fat 14.7 g, Fiber 1.8 g, Protein 8.6 g, SaturatedFat 8.5 g, Sodium 909.1 mg, Sugar 7.4 g

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GLUTEN-FREE ASPARAGUS AND CORN WITH HONEY MUSTARD GLAZE
Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change. tip 2. Green beans, cut into 1-inch pieces, can be substituted for the asparagus. Nutrition Information. 60 Calories, 0g Total Fat, 3g Protein, 12g Total Carbohydrate, 5g Sugars Nutrition Facts Serving Size: 1 Serving. Calories 60 Calories from Fat 0. Total Fat …
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GRILLED ASPARAGUS WITH BALSAMIC HONEY-DIJON VINAIGRETTE - SIMPLY …
2015-05-04 Secure lid and shake to combine. Set aside or refrigerate until ready to serve. Preheat a grill or grill pan to medium-high heat. In a shallow dish toss the asparagus with a tablespoon of olive oil and two pinches of salt and pepper. Grill the asparagus for 4 to 5 minutes per side until just tender.
From simplyscratch.com


HONEY MUSTARD ROASTED PORK LOIN SHEET PAN DINNER - EATWELL101
2020-05-28 Directions. 1. Preheat you oven to 400°F (200°C) Line a baking sheet with foil or parchment paper. 2. In a large bowl or shallow dish, stir together mustard, honey, oil, apple cider vinegar and thyme. Marinate the pork loin in the refrigerator for 30 minutes minimum.
From eatwell101.com


SUMMER ASPARAGUS SALAD WITH CORN RECIPE - THESE OLD COOKBOOKS
2017-05-06 Blanch the asparagus by cooking in boiling water for 1 – 2 minutes, and then submerge in iced water. Drain well, and pat dry. Mix together vinaigrette by whisking olive oil, red wine vinegar, Dijon, sugar, salt and pepper in a bowl. Add asparagus and corn to the dressing and mix. Serve immediately or store in refrigerator.
From theseoldcookbooks.com


MUSTARD-AND-MAYONNAISE GLAZED ASPARAGUS RECIPE
In a shallow dish, whisk the mayonnaise with the mustard, oil, lemon juice, lemon zest, garlic, salt and pepper. Add the asparagus and turn to coat. Let stand at room temperature for 30 minutes ...
From foodandwine.com


GLUTEN FREE CORNBREAD WITH HONEY - 40 APRONS
2019-09-04 Preheat the oven to 375 degrees F (200 degrees C). Lightly grease a 9×9 inch baking pan. In a large bowl, stir together the flour, cornmeal, salt, and baking powder. Make a well in the center of the dry ingredients. Add the butter and honey and stir well then add milk and eggs; stir to combine.
From 40aprons.com


10 BEST GLUTEN FREE HONEY MUSTARD SAUCE RECIPES
2022-05-19 sugar, honey, olive oil mayonnaise, yellow mustard, spicy brown mustard and 1 more Honey Mustard Sauce Bobbi's Kozy Kitchen garlic powder, kosher salt, Dijon mustard, honey, fresh lemon juice and 3 more
From yummly.com


GLUTEN-FREE ASPARAGUS AND CORN WITH HONEY MUSTARD GLAZE
Mar 21, 2013 - A zesty mustard glaze adds a flavorful pop to colorful asparagus and corn. Mar 21, 2013 - A zesty mustard glaze adds a flavorful pop to colorful asparagus and corn. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe gestures. Log in. Sign up ...
From pinterest.com


10 BEST GLUTEN FREE HAM GLAZE RECIPES | YUMMLY
2022-06-01 apple juice, honey, ground cloves, brown mustard, cinnamon, butter and 3 more Instant Pot Ham Recipe with Brown Sugar Ham Glaze Sunday Supper Movement brown sugar, butter, green onions, orange juice, maple syrup and 7 more
From yummly.com


10 BEST GLUTEN FREE BAKING WITH HONEY RECIPES | YUMMLY
2022-06-02 Gluten-Free Honey-Cinnamon Breakfast Cookies Yummly. honey, dried fruit, cinnamon, bananas, large egg, almond butter and 4 more. Guided.
From yummly.com


HEALTHY TABLE: ROASTED ASPARAGUS WITH BALSAMIC GLAZE IS ... - FREE P
2015-05-24 For questions about today's recipe, call 313-972-1920. Simple Roasted Asparagus with Balsamic Glaze. Serves: 6 / Preparation time: 10 minutes / …
From freep.com


GLUTEN-FREE HONEY MUSTARD DRESSING RECIPE | ELANA'S PANTRY
2010-09-13 Instructions. In a medium mason jar, combine apple cider vinegar, mustard, honey, and olive oil. Shake well until combined. Serve over mixed greens. Store in mason jar in refrigerator for up to 3 days. Prep Time 5 mins. Total Time 5 mins. Cook Mode Prevent your screen from going dark.
From elanaspantry.com


3 INGREDIENT HONEY MUSTARD GLAZED CARROTS - JOYFUL HEALTHY EATS
2015-12-14 Wash and place on a baking sheet. In small bowl, add honey and mustard and whisk until combined. Drizzle half of the mixture over the carrots. Rub into the carrots using your hand. Season with salt. Bake for 15-20 minutes, or until tender. Remove from oven and drizzle with the remaining honey mustard mixture. Serve.
From joyfulhealthyeats.com


GRILLED ASPARAGUS WITH HONEY MUSTARD DRESSING - COOKSTR.COM
Instructions. Prepare a hot fire in a gas or charcoal grill or preheat the oven to 400 degrees. Whisk together olive oil, lemon juice, and 2 tablespoons of the vinegar, salt and pepper in a small bowl. Toss asparagus with the olive oil mixture to coat and place on the grill grates or on a rimmed baking sheet and place in the oven and cook 5 to ...
From cookstr.com


GLAZED HONEY DIJON ROASTED SALMON - GET INSPIRED EVERYDAY!
2021-05-23 Preheat the oven to the broiler setting. Mix together all the ingredients for the glaze, and set it aside. Line a baking sheet with parchment paper, or use a non-stick cookie sheet. Lay the salmon out and pat it dry. Arrange the asparagus around it being sure to cover up as much parchment paper as possible if using.
From getinspiredeveryday.com


ROSEMARY & MUSTARD CRUSTED BAKED HAM - LOW CARB & GLUTEN …
2012-04-11 Recipes; Menu Plans. 5 Day Egg Fast; IBIH Soup Diet; 3 Day Keto Kickstart; Week One Keto Meal Plan; Squeaky Clean Keto. 30 Day Challenge; Week 1 Meal Plan – SCKC
From ibreatheimhungry.com


THE EASIEST ASPARAGUS AND BACON BAKE - GLUTEN-FREE LIVING
Directions. Preheat the oven to 400° F. In an 8 x 8-inch glass baking dish, stir together the asparagus, bacon, garlic, peas, olive oil, salt and pepper. Add the thyme sprigs on top and place in the oven. Bake for 40-45 minutes until the asparagus is fork tender and the bacon is fully cooked. Remove thyme stems and stir before serving. Serve warm.
From glutenfreeliving.com


10 BEST HONEY ICING GLAZE RECIPES | YUMMLY
2022-05-12 Banana & Walnut Baked Doughnuts with Vanilla Fudge Glaze Icing Sweet 2 Eat Baking. whole milk, dark chocolate, salt, vanilla extract, bicarbonate of soda and 15 more.
From yummly.com


GLUTEN-FREE ASPARAGUS AND CORN WITH HONEY MUSTARD …
Dec 22, 2012 - A zesty mustard glaze adds a flavorful pop to colorful asparagus and corn. Dec 22, 2012 - A zesty mustard glaze adds a flavorful pop to colorful asparagus and corn. Dec 22, 2012 - A zesty mustard glaze adds a flavorful pop to colorful asparagus and corn. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review …
From pinterest.ca


CORNED BEEF GLAZED IN HONEY AND MUSTARD DINNER WITH CABBAGE
2009-03-08 Place the beef in a baking pan, mix the honey and mustard, brush onto the beef and sprinkle on the brown sugar. Bake in a preheated 350F/180C oven until the glaze is bubbling, about 20-30. Let it rest for 10 minutes, slice and serve with the vegetables. Slow Cooker: Place the corned beef along with the pickling spices into a slow-cooker/crock ...
From closetcooking.com


GLAZED SALMON - EAT! GLUTEN-FREE
Preheat oven to 350°. Place salmon fillets in baking dish large enough to hold 4 fish in one layer. Bring cider and honey to a boil in saucepan over medium-high heat; let mixture bubble steadily until reduced by half. Pour over salmon; let rest for 10 minutes. Heat olive oil in large skillet with oven-proof handle on medium-high heat.
From celiac.org


HONEY-MUSTARD GLAZED SALMON WITH ROASTED ASPARAGUS RECIPE
2019-12-12 How to Make It. Preheat the oven to 400°F. Combine the butter and brown sugar in a bowl and microwave for 30 seconds, until the butter and sugar have melted together. Stir in the mustard, honey, and soy sauce. Heat the oil in an ovenproof skillet over high heat. Season the salmon with salt and pepper and add to the pan flesh-side down.
From eatthis.com


ROASTED LEMON HONEY GARLIC ASPARAGUS | THE RECIPE CRITIC
2020-04-11 Preheat oven to 400 degrees. Break off the ends of asparagus. In a large bowl add the asparagus. In a small bowl whisk olive oil, lemon, honey, garlic. Pour over the asparagus and toss to coat. Lay in a single layer on a baking sheet. Salt and pepper to taste.
From therecipecritic.com


GRILLED BACON-WRAPPED ASPARAGUS WITH SPICED HONEY GLAZE …
Step 1. On a plate arrange bacon between four sheets of paper towels. Microwave 1 1/2 to 2 minutes or until partially cooked, but not brown. Cool. Advertisement. Step 2. Divide asparagus into six portions. Wrap two slices of bacon around each portion and secure with toothpicks.
From eatingwell.com


CORNMEAL CRUSTED ASPARAGUS (SIMPLE SIDE DISH ... - CUPCAKES
2017-04-12 Preheat oven to 450°F. Cut or snap off the tough ends of the asparagus. In a large bowl, combine the yogurt, mustard, balsamic vinegar, salt, and pepper. Place the cornmeal into a shallow pan. Toss the asparagus in the yogurt mixture until evenly covered, then toss in the cornmeal until completely coated.
From cupcakesandkalechips.com


HONEY GARLIC CHICKEN AND ASPARAGUS - SLENDER KITCHEN
1. Preheat the broiler. Prepare a broiler rack about 6 inches from the broiler. Line a baking sheet with foil. 2. Mix together the garlic, honey, mustard, soy sauce, and olive oil. 3. Place on the chicken and asparagus on a baking sheet. Season the …
From slenderkitchen.com


10 BEST GLUTEN FREE GLAZED CARROTS RECIPES - YUMMLY
2022-05-16 lemon, honey, ground thyme, chicken broth, teas, fresh parsley and 2 more Perfect Glazed Carrots The Café Sucré Farine chicken broth, carrots, sugar, fresh lemon juice, butter, dried cranberries and 3 more
From yummly.com


RECIPES - BETTYCROCKER.COM
A great recipe is at the heart of every memorable meal. Browse our themed recipes for inspiration or search by ingredient.
From bettycrocker.com


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