Sauteed asparagus in soy-sauce glaze

Servings: 6

Start to finish: 15 minutes

1 1/2 pounds of fresh asparagus, tough ends trimmed

2 teaspoons olive oil

2 cloves garlic, thinly sliced pinch red pepper flakes (optional)

2 teaspoons soy sauce

2 teaspoons lemon juice

1 teaspoon honey

2 teaspoons Dijon mustard

Rinse trimmed asparagus stalks, and shake dry, leaving them damp. Heat the olive oil in a large saute pan over medium high heat. Add the sliced garlic and red pepper flakes (if using) and stir with a wooden spoon until fragrant and starting to turn golden brown, about one or two minutes.

Add the asparagus and cook for two minutes, stirring with the wooden spoon. In a small 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 (or a baking sheet if pan is too large for a lid), and let steam for two minutes.

Meanwhile, mix honey and mustard in the small bowl. Uncover the asparagus and stir. Drizzle or spoon the honey mustard mixture over the asparagus and cook until a glaze just starts to form (it will thicken as it cools), about two more minutes, stirring frequently. Transfer to a platter and serve.