Created by Engrossed on March 23, 2012
Step 1: Spray large skillet with oil. Heat over medium-high.
Step 2: Add asparagus spears and carrot ribbons, if using. Try to get the spears flat in the pan. Turn a few times until lightly browned and heated through, but still bright green and crisp tender.
Step 3: Stir together 3tbsp lemon juice or balsamic vinegar, Dijon mustard, salt and black pepper to taste (I put a lot of pepper). Pour mixture into pan with asparagus and toss. Cook 1 minute until heated through.
Step 4: Serve immediately.