Dijon Classique Asparagus
- bunch of fresh asparagus
- olive oil (only the good stuff)
- coarse salt and pepper
- pine-nuts or slivered almonds - freshly toasted
- 2 cloves garlic, crushed
- 1 tbsp. Kozlik's Dijon Classique
Place trimmed asparagus in hot, heavy iron skillet with olive oil.
On high heat sauté for 4 mins (or until slightly charred). Turn heat to medium-low and add the mustard.
After 1-2 mins (stir a little), plate them and sprinkle with either pine-nuts or almonds. A couple of slices of lemon are also good.