Sauteed Asparagus with Dijon Vinaigrette
I wanted to find a simple but different recipe for the asparagus I had in the refrigerator. I stumbled upon this recipe from Martha Stewart and decided to give it a try. I adapted it a bit by adding a little garlic and sugar to the vinaigrette. I loved the flavor the vinaigrette gave to the asparagus and it turned out really delicious. This side dish paired nicely with the Apricot-Soy Pork Chops.
Whisk together mustard, vinegar, 1 tablespoon of olive oil, garlic, sea salt, freshly cracked pepper, and sugar, to taste, in a small bowl.
Heat a skillet that has been coated in cooking spray over medium heat. Add asparagus, and season with sea salt and freshly cracked pepper, to taste. Reduce heat to medium-low. Cook, stirring frequently, until asparagus are just tender, 5-6 minutes.
Drizzle the asparagus with the vinaigrette, toss, and serve immediately. Enjoy.
Sauteed Asparagus with Dijon Vinaigrette
Yield: 4
Prep Time: 5 min.
Cook Time: 5-6 min.
Total Time: 10 min.
Ingredients:
1 tsp Dijon mustard
1 tbsp red wine vinegar
1 tbsp olive oil
1 clove of garlic, minced
Sea salt and freshly ground pepper, to taste
Pinch of sugar
1/2 pound thin asparagus, trimmed and cut into 2 1/2-inch lengthsDirections:
Whisk together mustard, vinegar, 1 tablespoon of olive oil, garlic, sea salt, freshly cracked pepper, and sugar, to taste, in a small bowl.
Heat a skillet that has been coated in cooking spray over medium heat. Add asparagus, and season with sea salt and freshly cracked pepper, to taste. Reduce heat to medium-low. Cook, stirring frequently, until asparagus are just tender, 5-6 minutes.
Drizzle the asparagus with the vinaigrette, toss, and serve immediately. Enjoy.
Adapted recipe and photos by For the Love of Cooking.net
Original recipe by Martha Stewart
