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Maple, Mustard and Balsamic Vinegar-glazed Asparagus (Makes 4 servings)

Recipe by Bill Jones

Maple, Mustard and Balsamic Vinegar Glaze:

• 2Tb mustard - 30ml
• 1Tb maple syrup (or honey) - 15ml
• 2Tb balsamic vinegar - 30ml
• 1tsp hot sauce (optional) - 5ml
• 1Tb Vegetable oil 15ml
• 1lb asparagus, trimmed and halved - 500ml
• 1Tb garlic, minced - 15ml
• Salt and pepper to taste
• 1/2 cup vegetable stock - 125ml
• 1Tb toasted sesame seeds - 15ml

1.) In a small bowl, stir together mustard, maple syrup, balsamic vinegar and hot sauce. Set the glaze aside.

2.) In a nonstick skillet, heat vegetable oil. Add bottom halves of asparagus spears (cut thick pieces in half lengthwise) and sauté over medium-high heat for 3 to 4 minutes, or until beginning to brown. Add the asparagus tips and garlic. Season with salt and pepper. Saute for 2 to 3 minutes more.

3.) Add stock to the asparagus mixture and increase the heat to high. Cook uncovered for about 5 minutes, or until all the liquid is evaporated and the asparagus is tender. Add the glaze and cool for 1 to 2 minutes, allowing it to thicken. Remove the pan from the heat.

4.)To serve, arrange the asparagus on a platter and garnish with a sprinkling of sesame seeds.

Note: Pan-Roasting asparagus concentrates the flavour and slightly chars the outside of the vegetable. The glaze is added near the end of cooking, as the sugar will burn quickly in a hot pan.

From page 93 of Bill Jones' cookbook, Sublime Vegetarian