Broccoli Asparagus Salad

20220910, #breakfastdiary 539, 22°C/mostly cloudy, 25min/exercise Sear the world's most beautiful broccoli and asparagus in a pan with olive oil. Plate it and shake together olive oil, salt, pepper, whole grain mustard, honey, and lemon juice for a honey mustard dressing, then drizzle it on. A few days ago, the typhoon seemed to pass through Seoul relatively quietly, so I wrote a notice saying 'the typhoon passed without major damage...' before hastily deleting it.

- 1/2 broccoli - 3 asparagus spears - Honey mustard dressing (2T olive oil, a pinch of salt and pepper, 1t whole grain mustard, 1T honey, 1T lemon juice) - Olive oil - Salt - Pepper

1. Rinse the broccoli under running water and cut into bite-sized pieces. 2. Trim the asparagus stalks with a grater. 3. Heat olive oil in a pan, add salt and pepper, and sauté the broccoli from step 1 and asparagus from step 2. 4. Plate the vegetables from step 3 and top with the honey mustard dressing.