Alright, y’all, here’s another recipe idea for your Easter festivities this weekend! Spring produce includes some of my favorites fruits and vegetables, and asparagus is one of those. It is so easy to cook, and is a perfect side dish. This asparagus with honey mustard glaze and toasted almonds pairs well with almost anything, and would be perfect with your Easter ham.
My full Easter menu will be on the blog tomorrow, but I wanted to make sure and write this recipe post separately. If you want to make this ahead of time, you could saute the asparagus lightly. Then right before serving, warm it up in a saute pan, then add the sauce and almonds once it is on a serving dish. Enjoy!
Asparagus with Honey Mustard Glaze and Toasted Almonds
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Ingredients
- 1 bunch asparagus trim the ends
- 1 Tbsp extra virgin olive oil or coconut oil
- 1 tsp yellow mustard
- 1 Tbsp stone ground mustard
- 1/2 Tbsp balsamic vinegar
- 1 Tbsp honey
- salt and pepper
- 1/4 cup raw almonds chopped
Ingredients
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Instructions
- Snap off the tough ends of the asparagus. Heat a large saute pan and add the oil. Once hot, add the asparagus and gently toss with tongs.
- Saute on medium to medium-high heat for 9 minutes.
- While the asparagus is cooking, mix up the mustards, vinegar, and honey in a glass measuring cup. Use a whisk to stir.
- Lightly toast the almonds in another small pan. I did this on the stove, but you could also use the toaster oven. Keep an eye on them and stir frequently so they do not burn.
- Once the asparagus have cooked for 8-9 minutes, season lightly with salt and pepper. Stir with tongs and cook for another minute.
- Place the asparagus on a serving plate. Drizzle on the honey mustard glaze and top with the almonds.
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