Sauteed Asparagus With Dijon Vinaigrette

Submitted by KimmieCat1

"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."

 

• Ready In: 17mins
• Ingredients: 5
• Serves: 4

ingredients

• 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.

Reviews

[breezermom]

My asparagus turned out wonderfully crisp-tender in the specified cooking time. Loved the dijon vinaigrette! This recipe is so easy and quick to make, it has to be a do-again recipe!!