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Sauteed Asparagus with Dijon Vinaigrette

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Sauteeing asparagus keeps the spears bright green and crisp.

Source: Martha Stewart Living, June 2008
Total Time Prep Servings

Ingredients

Directions

Cook's Notes

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

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Reviews

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How would you rate this recipe?
117
  • Fleendar the Magnificent
    23 MAY, 2014
    This is my 1st time making this & it was great! A nice, decent mustard flavor with a small bit of zing, but not overwhelming the natural asparagus flavor. I added no salt or pepper as that can be added to taste afterwards. However, if you want more zing to it, use spicy brown mustard or horseradish mustard in lieu of the mild Dijon mustard.
    Reply
  • Cindy Balkwill
    1 JAN, 2013
    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.
    Reply
  • Pugnkidzmom
    25 APR, 2011
    Easy and delish! I did use thicker spears (only ones I could fine) and cutting them in half worked great.
    Reply
  • tamaramontreal
    17 AUG, 2010
    Super easy to make and tastes great!
    Reply
  • MS112592669
    23 OCT, 2009
    Loved this recipe! The dijon vinaigrette made the dish extra special.
    Reply

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