Serves 4 to 6
1 pound asparagus
1/4 cup Sciabica's Jalapeño Olive Oil
1 teaspoon garlic salt
1/2 teaspoon black pepper
Combine olive oil, garlic salt and pepper in a 1 gallon zip lock bag, shake to stir. Add asparagus to bag and knead until asparagus is completely coated.
Warm a large pan to medium heat. Fill with a single layer of asparagus (do not stack, may take multiple batches depending on pan size). Saute in pan, turning asparagus every 2-3 minutes until tender. Raise heat to medium-high, allow asparagus to turn deep brown on one side.
1/8 cup Sciabica's Sevillano Fall Olive Oil
1 tablespoons Aceto Balsamic
1 tablespoons spicy brown mustard
1 tablespoon honey
Mix ingredients together in a small bowl. Use a small spoon to drizzle sauce over top of asparagus when serving.