2 TABLESPOONS SESAME OIL
1 POUND SHRIMP
1 TABLESPOON GARLIC
1 POUND ASPARAGUS CUT INTO 1 1/2 INCH PIECES
1/4 CUP HONEY
1 TABLESPOON DIJON MUSTARD
JUICE OF 1/2 LEMON
1/4 CUP OF TOASTED ALMOND SLICES OR SLIVERS
1 TABLESPOON BLACK SESAME SEEDS
 
MIX TOGETHER HONEY, DIJON MUSTARD AND LEMON JUICE AND SET ASIDE. IN A LARGE SKILLET HEAT THE SESAME OIL UNTIL HOT OVER MEDIUM HEAT. ADD IN THE SHRIMP AND COOK UNTIL THE SHRIMP START TO CURL AND TURN PINK. ADD IN THE GARLIC AND ASPARAGUS. TOSS WELL UNTIL THE ASPARAGUS IS COATED WITH THE OIL. SALT AND PEPPER TO TASTE.  COOK UNTIL THE SHRIMP IS COOKED THRU AND THE ASPARAGUS IS TENDER CRISP. ADD IN THE SESAME SEEDS AND ALMONDS. SERVE