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Saturday, May 26, 2012

Sauteed Asparagus with Dijon Vinaigrette - featured recipe

I LOVE asparagus. And it's in season - so I wanted to give you guys a simple twist on my favorite way to eat it (saute'd with salt and pepper - so easy and delish) but here is a simple recipe from the cooks in Martha's kitchen...

Sauteed Asparagus with Dijon Vinaigrette

  • 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
  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.

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