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Sauteed Asparagus with Dijon Vinaigrette

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Sauteeing asparagus keeps the spears bright green and crisp.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Martha Stewart Living, June 2008

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

  1. 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 to 12 minutes. (If the spears begin to brown, reduce heat to low.)

  3. Transfer asparagus to a serving dish. Drizzle with the vinaigrette, toss, and serve immediately.

Cook's Notes

If using thick asparagus spears, halve them lengthwise before sauteing to ensure quick and even cooking.

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