Ingredients
1
lb. asparagus spears, washed, woody ends snapped off
1/4
cup extra-virgin olive oil
1/4
teas. paprika (I prefer Hungarian paprika because it is sweeter, but regular will do)
Directions
1.
Mix horseradish, dijon mustard and paprika into a paste. Set aside. Heat olive oil and parsley in a skillet on medium heat. When hot, add asparagus. Saute, with constant attention for five minutes. Pour off remaining oil, turn heat to low. Add paste mixture, blend throughout asparagus, and stir. Serve immediately.
