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Sauteed Asparagus with Dijon Vinaigrette

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Sauteed Asparagus with Dijon Vinaigrette

Sauteeing asparagus keeps the spears bright green and crisp.

Prep: 5 minutes
Total: 15 minutes

Ingredients

Serves 4

  • 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.
From Martha Stewart Living, June 2008

Helpful Hint

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

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