Asparagus with Dijon Vinaigrette
User Reviews
5
Asparagus with Dijon Vinaigrette
Description
This recipe features asparagus trimmed and quickly sautéed in olive oil with salt and pepper until tender yet still retaining some bite. Meanwhile, a vinaigrette is whisked together using Dijon mustard, red wine vinegar, olive oil, and seasoning. The mustard brings a creamy texture and slight pungency, while the vinegar provides acidity.
After cooking, the asparagus is transferred to a serving dish and drizzled with the prepared vinaigrette. The dressing adds a noticeable tang and depth that enhances the vegetable’s natural earthy and grassy notes without overpowering them.
Asparagus with Dijon Vinaigrette works well as a light side dish during spring or summer meals and pairs nicely with fish, chicken, or other simply prepared mains. Serving it warm emphasizes fresh flavors, while chilling it makes for a refreshing salad.
Ingredients
- 2 teaspoons Dijon mustard
- 2 tablespoons red wine vinegar
- 1 tablespoon extra virgin olive oil
- salt kosher salt, to taste
- black pepper kosher salt, to taste
- 1 pound asparagus ends trimmed off
Instructions
- In a medium bowl, whisk mustard, vinegar and 1 tbsp oil. Season with salt and pepper. Set aside.
- In a large skillet, saute asparagus in a tiny bit of olive oil, salt, and pepper for 5-6 minutes or until tender. Transfer asparagus to a serving dish and drizzle with the vinaigrette. Can be served warm or chilled.
User Reviews
Overall Rating
5
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