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Mon-Fri: 8am-6pm
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1990 Oldmans Creek Rd, Sedesboro NJ
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Sauteed Asparagus with Dijon Vinaigrette
Ingredients:
- 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
SERVES 4
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!
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