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1990 Oldmans Creek Rd, Sedesboro NJ
Sauteed Asparagus with Dijon Vinaigrette
- 1 lb. fresh asparagus, trimmed and cut into 2 1/2 inch lengths
- 2 tblsp. Dijon mustard2 tblsp. sherry or red wine vinegar
- 2 tblsp. extra virgin olive oil
- Salt and pepper to taste
Wisk together the mustard, vinegar, 1 tblsp. of olive oil, salt and pepper in a bowl.
Heat remaining oil in a large skillet over medium heat. Add asparagus, season with salt and pepper and reduce heat. Cook, stirring frequently, until asparagus are tender. Do not overcook.
Transfer asparagus to serving bowl or platter. Drizzle with the vinaigrette, toss and enjoy!