Ingredients

Instructions

  1. Spray large skillet with oil. Heat over medium-high.
  2. Add asparagus spears. Try to get them all flat in the pan. Turn a few times until lightly browned and heated through, but still bright green and crisp tender.
  3. Stir together juice of 1 lemon, Dijon mustard and black pepper to taste (I put a lot). Pour mixture into pan with asparagus and toss. Cook 1 minute until heated.
  4. Serve immediately.
  5. I like to serve this with simple baked chicken breasts or fish.