Usually when I do a honey mustard flavored meat/fish dish, I use the mixture as a marinade before grilling or oven roasting. This time I had some young asparagus and wondered if I could substitute a honey mustard sauce drizzled on top, instead of my old stand by of lemon sauce. Home alone, I thought I’d take the risk.
The sauce is easy to make and, lightly sweetened, was fabulous with the asparagus. I poured some over the baked chicken too. Perfection!
Honey Mustard Sauce
1/4 cup honey
3 tbsp lemon juice
3 tbsp Dijon mustard
Mix the ingredients together and warm before serving
Pan Roasted Asparagus with Honey Mustard Sauce
2 tbsp butter
1 lb fresh, young asparagus, tough ends cut off
Heat the butter in a skillet, add the asparagus and saute for about 3 minutes. Add about 1/3 cup of water, bring to a boil, cover and steam for about 5 minutes, drain and drizzle with warm honey mustard sauce before serving
Baked Chicken with Honey Mustard Sauce
4-6 chicken thighs, skin on
Salt and pepper
1 tbsp butter
Season the chicken all over with salt, pepper and paprika. Dredge the chicken in flour and set aside. Melt the butter in a roasting pan, then add the chicken, skin side down, and roast at 425 F for 25 minutes. Turn the chicken over and continue to roast for another 20 minutes. Serve with warm honey mustard sauce.