1/2 Photos of Sauteed Asparagus With Dijon Vinaigrette
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.
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- 1To make vinaigrette, whisk together mustard, vinegar, and 1 tablespoon oil in a medium bowl. Season with salt and pepper.
- 2Heat 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.).
- 3Transfer aspargus to serving dish. Drizzle with the vinaigrette, toss, and serve immediately.
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Nutritional Facts for Sauteed Asparagus With Dijon Vinaigrette
Serving Size: 1 (159 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 117.0
- Calories from Fat 63
- Total Fat 7.1 g
- Saturated Fat 0.9 g
- Cholesterol 0.0 mg
- Sodium 46.2 mg
- Total Carbohydrate 5.8 g
- Dietary Fiber 2.3 g
- Sugars 1.7 g
- Protein 2.8 g