Sauteed Asparagus With Dijon Vinaigrette |
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Prep Time: 5 Minutes Cook Time: 12 Minutes |
Ready In: 17 Minutes Servings: 2 |
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from Martha Stewart Living, June 2008. Tip from recipe: if using thick asparagus spears, halve them lengthwise before sauteing to ensure quick and even cooking. Tools needed: whisk, medium bowl, large skillet, mixing spoon, and serving dish. Ingredients:
2 teaspoons dijon mustard |
2 tablespoons sherry wine or 2 tablespoons red wine vinegar |
2 tablespoons extra-virgin olive oil, divided |
coarse salt & freshly ground black pepper |
1 lb thin asparagus, trimmed and cut into 2 1/2-inch lengths |
Directions:
1. To make vinaigrette, 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, 10-12 minutes. (If the spears begin to brown, reduce heat to low.).
3. Transfer aspargus to serving dish. Drizzle with the vinaigrette, toss, and serve immediately.
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