Previously, I prepared several Asparagus Dishes and one of my favorites is Asparagus Egg Benedict, because of the good combination of asparagus and egg. This time, I used boiled quail egg and sauteed asparagus in Dijon mustard.
Bunch of asparagus
1 tablespoon extra-virgin olive oil
1 tablespoon Dijon Mustard
1 teaspoon lemon juice
2 cloves garlic, chopped
salt and pepper to taste
Quail eggs (optional)
In a pan, heat the oil and saute the garlic, add the asparagus. Season with salt and pepper, add the mustard and lemon juice. Keep sauteeing until the Asparagus is tender. Serve.