{"id":162759,"date":"2018-05-04T15:04:29","date_gmt":"2018-05-04T19:04:29","guid":{"rendered":"https:\/\/canadianinquirer.net\/v1\/?p=162759"},"modified":"2018-05-05T13:48:42","modified_gmt":"2018-05-05T17:48:42","slug":"how-to-make-asparagus-sing-mustard-soy-sauce-and-honey","status":"publish","type":"post","link":"https:\/\/canadianinquirer.net\/v1\/2018\/05\/04\/how-to-make-asparagus-sing-mustard-soy-sauce-and-honey\/","title":{"rendered":"How to make asparagus sing? Mustard, soy sauce and honey"},"content":{"rendered":"
\"You<\/a>
You can serve asparagus in hundreds of ways, cooked or raw, or even in between – cooking the outside for sweetness and keeping the inside cool, fresh with and with some snap. (Shutterstock)<\/figcaption><\/figure>\n

Asparagus is by far the favourite vegetable of the d’Arabian family. All four of my school-aged daughters truly love it. I can serve nearly three pounds of asparagus at the table a couple of times of week to my family of six, and the girls will still argue over who gets the last stalk.<\/p>\n

I say this not to impress you with the adventurous palettes of my kids; I am not the mom whose 3-year-old loved sushi and kale salad. I say this to encourage you to try different ways of serving asparagus to your family, especially if they aren’t huge vegetable-lovers.<\/p>\n

Asparagus is truly jam-packed with vitamins and minerals, with a cup of asparagus providing more than 10 per cent of your daily requirement of at least 10 vitamins and minerals. The same cup has 3 grams each of protein and fiber, so it’s filling, and is under 30 calories. So it’s a worthy investment to get your family on board.<\/p>\n

You can serve asparagus in hundreds of ways, cooked or raw, or even in between – cooking the outside for sweetness and keeping the inside cool, fresh with and with some snap.<\/p>\n

Chop raw asparagus and serve it as a salad, dressed simply in lemon juice, olive oil, maybe a little garlic, black pepper and a sprinkle of parmesan cheese. Or steam it quickly – 3-4 minutes is usually enough – and then toss in a little olive oil and nutritional yeast, or the tiniest pat of butter. Cut the stalks into bite-sized pieces to bulk up a stir fry – the Asian flavour profile highlights the sweet asparagus flavour. Or our Tuesday night go-to: toss in a little olive oil and salt, and roast at 400 F for 7-8 minutes.<\/p>\n

Today’s\u00a0recipe\u00a0is a simple, but flavourful saute. I use soy sauce instead of salt, which adds umami. A tiny bit of Dijon mustard and a touch of honey create a luscious glaze that make the asparagus sing.<\/p>\n

Whatever you decide to do with the asparagus, you can turn leftovers into a soup simply by whirring up with a little broth and lemon juice in a blender until smooth. Unless, you are like our family, where asparagus leftovers are merely a hypothetical scenario.<\/p>\n

SAUTEED ASPARAGUS IN SOY SAUCE GLAZE<\/p>\n

Servings: 6<\/p>\n

Start to finish: 15 minutes<\/p>\n

1 1\/2 pounds of fresh asparagus, tough ends trimmed<\/p>\n

2 teaspoons olive oil<\/p>\n

2 cloves garlic, thinly sliced<\/p>\n

pinch red pepper flakes (optional)<\/p>\n

2 teaspoons soy sauce<\/p>\n

2 teaspoons lemon juice<\/p>\n

1 teaspoon honey<\/p>\n

2 teaspoons Dijon mustard<\/p>\n

Rinse trimmed asparagus stalks, and shake dry, leaving them damp. Heat the olive oil in a large saute pan over medium high heat. Add the sliced garlic and red pepper flakes (if using) and stir with a wooden spoon until fragrant and starting to turn golden brown, about 1-2 minutes. Add the asparagus and cook for two minutes, stirring with the wooden spoon. In a small bowl, mix together the soy sauce and lemon juice. Carefully pour over the asparagus, and stir once to disperse the sauce. Cover with a lid (or a baking sheet if pan is too large for a lid), and let steam for 2 minutes.<\/p>\n

Meanwhile, mix honey and mustard in the small bowl. Uncover the asparagus and stir. Drizzle or spoon the honey mustard mixture over the asparagus and cook until a glaze just starts to form (it will thicken as it cools), about two more minutes, stirring frequently. Transfer to a platter and serve.<\/p>\n

 <\/p>\n

Nutrition information per serving: 46 calories; 13 calories from fat; 2 g fat (0 g saturated; 0 g trans fats); 0 mg cholesterol; 138 mg sodium; 7 g carbohydrate; 2 g fiber; 3 g sugar; 3 g protein<\/p>\n","protected":false},"excerpt":{"rendered":"

Asparagus is by far the favourite vegetable of the d’Arabian family. All four of my school-aged daughters truly love it. …<\/p>\n","protected":false},"author":33,"featured_media":162760,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[69],"tags":[10371,2076,10372],"class_list":["post-162759","post","type-post","status-publish","format-standard","has-post-thumbnail","category-food","tag-asparagus","tag-recipe","tag-vegetable","mauthors-melissa-darabian","mauthors-the-associated-press"],"_links":{"self":[{"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/posts\/162759","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/users\/33"}],"replies":[{"embeddable":true,"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/comments?post=162759"}],"version-history":[{"count":0,"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/posts\/162759\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/media\/162760"}],"wp:attachment":[{"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/media?parent=162759"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/categories?post=162759"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/tags?post=162759"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}