Asparagus and Corn with Honey-Mustard Glaze

 

1

lb fresh asparagus spears

1

cup Green Giant® Valley Fresh Steamers™ Niblets® frozen corn

2

teaspoons Dijon mustard

2

teaspoons honey

1/4

teaspoon lemon-pepper seasoning

• 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.