Sauteed Asparagus with Dijon Vinaigrette

Name: Sauteed Asparagus with Dijon Vinaigrette
Prep time: 5 min
Total time: 15 min
Yield: 4 servings
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

Sauteeing asparagus keeps the spears bright green and crisp.

Source: Martha Stewart Living, June 2008

15 mins 5 mins 4

Total Time Prep Servings

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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Reviews

117

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.
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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.
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Pugnkidzmom

25 APR, 2011

Easy and delish! I did use thicker spears (only ones I could fine) and cutting them in half worked great.
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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.
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