Sauteed Asparagus With Dijon Vinaigrette

KimmieCat's Note:

from Martha Stewart Living, June 2008. Tip from recipe: if using thick asparagus spears, halve them lengthwise before sauteing to ensure quick and even cooking. Tools needed: whisk, medium bowl, large skillet, mixing spoon, and serving dish.

• Total Time: 17 mins
• Prep Time: 5 mins
• Cook Time: 12 mins

Ingredients:

Serves: 4

Yield: 4.0

• 2 teaspoons Dijon mustard
• 2 tablespoons sherry wine or 2 tablespoons red wine vinegar
• 2 tablespoons extra-virgin olive oil, divided
• coarse salt & freshly ground black pepper
• 1 lb thin asparagus, trimmed and cut into 2 1/2-inch lengths

Directions:

1. To make vinaigrette, whisk together mustard, vinegar, and 1 tablespoon oil in a medium bowl. Season with salt and pepper.
2. Heat remaining 1 tablespoon oil in a large skillet over medium heat. Add asparagus, and season with salt and pepper. Reduce heat to medium-low. Cook, stirring frequently, until asparagus are just tender, 10-12 minutes. (If the spears begin to brown, reduce heat to low.).
3. Transfer aspargus to serving dish. Drizzle with the vinaigrette, toss, and serve immediately.