Dijon Classique Asparagus


  • bunch of fresh asparagus
  • 2 tbsp extra virgin olive oil
  • 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.