Rinse asparagus stalks, shake dry, leaving them damp. Heat the oil in a sauté pan over medium heat. Add the minced garlic and red pepper flakes (if using) and stir until the garlic turns golden brown, about 1-2 minutes. Add the asparagus and cook for two minutes, stirring regularly. In a 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 and let steam for 2 minutes. Mix BeeMaid honey and mustard in a small bowl. Uncover the asparagus and stir. Spoon the honey mustard mixture over the asparagus and cook until a glaze starts to form (it will thicken as it cools), about two more minutes, stirring frequently. Transfer to a platter and serve.
cauliflower, cut into bite size pieces, eggs, panko bread crumbs, BeeMaid Liquid Honey, hoisin sauce, garlic, minced, onion powder, water, cold, cornstarch... Read More
French baguette, cut into 3/4” slice on the diagonal, BeeMaid Honey, olive oil, kosher salt, ground pepper, Boursin cheese, room temp, mayo, parmesan cheese, fresh tarragon... Read More
dried green lentils, carrots, peeled and quartered, yellow onion, garlic cloves, chicken broth (or water), bay leaf, cooked chicken, cubed (about 3 chicken breasts), thinly sliced green onions, shelled, walnut halves or walnut pieces... Read More
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