Tuesday, 20 November 2012

• Sauteed Asparagus With Dijon Vinaigrette

  This is a guest post by For The Love of Cooking.

  
  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.

  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 lengths
  
  DIRECTIONS:

  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
  
  

  Do you like asparagus? If so, how do you like to prepare asparagus?

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