This is a light, flavorful, and delicious side dish and it pairs well with most main entreés. My kids, who usually don’t love asparagus, gobbled it up. My son loved it with the feta while my daughter opted for no cheese both agreed they loved the lemony flavor. My husband and I both really enjoyed this asparagus and I thought it paired nicely with the pasta and shrimp I made for dinner. I will be making this side dish again and again!
Heat 2 teaspoons of olive oil in a small skillet over medium heat. Add the washed asparagus to the skillet and cook, stirring occasionally, for 4-5 minutes.
While the asparagus is cooking, add the remaining tablespoon of olive oil, lemon juice, Dijon mustard, and minced garlic together in a small bowl; whisk until well combined. Once the asparagus is crisp-tender, add the lemon mixture to the skillet and cook, stirring constantly, for 1 minute. Season with sea salt and freshly cracked pepper, to taste. Place the asparagus spears on a serving plate then top with crumbled feta cheese. Serve immediately. Enjoy.