Sauteed Asparagus with Dijon Vinaigrette

118 Ratings
  • 5 21
  • 4 16
  • 3 51
  • 2 24
  • 1 6

Sauteeing asparagus keeps the spears bright green and crisp.

Martha Stewart Living, June 2008

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Recipe Summary test

prep:
5 mins
total:
15 mins
Servings:
4
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Ingredients

Directions

  • 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.)

  • 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 (5)

118 Ratings
  • 5 21
  • 4 16
  • 3 51
  • 2 24
  • 1 6
Martha Stewart Member
05/23/2014
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.
Martha Stewart Member
01/01/2013
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.
Martha Stewart Member
04/25/2011
Easy and delish! I did use thicker spears (only ones I could fine) and cutting them in half worked great.
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Martha Stewart Member
08/17/2010
Super easy to make and tastes great!
Martha Stewart Member
10/23/2009
Loved this recipe! The dijon vinaigrette made the dish extra special.
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