Heat a very small piece of butter in a pan with some oil.
When hot add the asparagus, season with salt and pepper.
Roll the asparagus to coat in the butter and oil, repeating this several times while it is cooking to turn the stems and cook evenly.
While the asparagus is cooking mix a small teaspoon of dijon mustard into some balsamic mixing thoroughly - trickle in olive oil while still mixing to emulsify and form a dressing.
When the asparagus is cooked plate and drizzle the dressing over.
Add some parmesan shavings and serve.
