To toast almonds, heat a skillet over medium high heat. Place almonds into dry, hot skillet. Stir frequently until nuts are browned but not burned. Immediately remove from pan to cool
Bring 1” of water to a boil in a medium skillet over high heat. Add asparagus, cooking 3 to 4 minutes or until asparagus is tender. Remove from water and rinse with cold water to stop cooking and to cool off asparagus. Refrigerate, if desired.
Combine vinegar, mustard, honey, salt and pepper in a small bowl. Gradually pour olive oil into mustard mixture, whisking until all oil is incorporated.
Arrange asparagus spears on a serving platter. Drizzle with dressing and sprinkle with almond slices immediately before serving.