Snap off tough ends of asparagus spears.
In 12-inch skillet or 4-quart Dutch oven, heat 1 inch water (salted if desired) to boiling.
Add asparagus. Heat to boiling; reduce heat to medium. Cover and cook 4 to 5 minutes or until asparagus is crisp-tender; drain.
In a small bowl, whisk together the maple syrup, Dijon mustard and olive oil.
Drizzle sauce over asparagus and serve immediately