Sauteed Asparagus with Dijon Vinaigrette
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Martha Stewart Living, June 2008
- Prep Time 5 minutes
- Total Time 15 minutes
- Yield Serves 4
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Ingredients
- 2 teaspoons Dijon mustard
- 2 tablespoons sherry or red-wine vinegar
- 2 tablespoons extra-virgin olive oil
- Coarse salt and freshly ground pepper
- 1 pound thin asparagus, trimmed and cut into 2 1/2-inch lengths
Directions
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Whisk together mustard, vinegar, and 1 tablespoon oil in a medium bowl. Season with salt and pepper.
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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 to 12 minutes. (If the spears begin to brown, reduce heat to low.)
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Transfer asparagus to a serving dish. Drizzle with the vinaigrette, toss, and serve immediately.
Cook's Note
If using thick asparagus spears, halve them lengthwise before sauteing to ensure quick and even cooking.
My husband made this last night to go along with rack of lamb and wild rice and it was unbelievable. So perfect and so delicious.
Easy and delish! I did use thicker spears (only ones I could fine) and cutting them in half worked great.
Super easy to make and tastes great!
Loved this recipe! The dijon vinaigrette made the dish extra special.