Snap the hard ends of the Asparagus off by hand.
Heat oil in a skillet and add Asparagus.
Add Sea Salt and Pepper to taste.
Cook until the Asparagus starts to darken on the outside.
In a bowl, mix the Lemon Olive Oil, Pomegranate Balsamic, Honey and Spicy Brown Mustard.
Drizzle the mixture over the Asparagus.
Garnish with freshly grated Parmesan.