Honey Dijon Asparagus with Goat Cheese and Toasted Almonds

For the honey Dijon sauce:
In a small bowl, add honey and Dijon mustard. Whisk together and set aside.

For the asparagus:
Heat the oven to 425ºF. On a parchment paper-lined cookie sheet (with sides), lay out the asparagus so that each spear is setting flat on the pan. Drizzle olive oil on the asparagus and turn each spear so that the oil covers all sides. Add salt and pepper to both sides of the asparagus and bake in a preheated oven for 14 minutes. The spears should still have a little crunch to them.

Lay the asparagus on a serving plate and top with fresh lemon juice and drizzles of honey Dijon sauce (reserve about 1/3 of the sauce for use again after adding the goat cheese). Then top the asparagus with small pieces (or crumbles) of goat cheese, drizzles of the remaining honey Dijon sauce, a couple dashes of freshly ground pepper and toasted almonds. Serve while the asparagus is still warm or at room temperature.