Dijon Asparagus with Balsamic Glaze

The one thing I am always reminded when I spend time in Italy is that the most important thing when cooking, is quality.
semplicemente
Simply
the
Best.
You'll see that the recommended 'flavors' have been capitalized.
Dijon Asparagus with Balsamic Glaze
1 Tbs BALSAMIC VINEGAR
1 tsp OLIVE OIL
1 tsp DIJON MUSTARD
1 tsp SALT
2 lb Asparagus spears
2 Tbs grated parmiggiano CHEESE (the good stuff)
In a skillet, heat oil. Cook trimmed asparagus until just tender. Sprinkle with mustard and balsamic. Salt as desired. Toss gently until spears are evenly coated. Remove from heat.Place asparagus on a serving plate. Sprinkle evenly with cheeseI toasted this for a smidge to melt the cheese.
Yum!
It was a group decision to call an end to the 'Flavor's project'.
I had worked hard to get ahead for the summer . . .  so, I'm going to post my recipes anyway! .
Happy Cooking y'all~
Sandi