I had some really lovely parsley in my veg box this week and I thought it would be nice with a bit of asparagus. Here is what you do.

Heat a pan with some oil on medium/high. Pop in the asparagus, some salt and pepper, and garlic (powder or fresh). Sauté for a minute or two and add a big splash of water and cook until most of the water is gone. Add 1/2tsp of Dijon and 1/2 tsp of seedy mustard, a big squeeze of lemon, and a tablespoon of non-dairy or dairy butter. Take off the heat and mix in the pan. Pour on toast, top with herbs.