Sauteed Asparagus With Dijon Vinaigrette - cooking recipe

Ingredients

2 teaspoons Dijon mustard
2 tablespoons sherry wine or 2 tablespoons red wine vinegar
2 tablespoons extra-virgin olive oil, divided
coarse salt & freshly ground black pepper
1 lb thin asparagus, trimmed and cut into 2 1/2-inch lengths

Preparation

To make vinaigrette, whisk together mustard, vinegar, and 1 tablespoon oil in a medium bowl. Season with salt and pepper.
Heat remaining 1 tablespoon oil in a large skillet over medium heat. Add asparagus, and season with salt and pepper. Reduce heat to medium-low. Cook, stirring frequently, until asparagus are just tender, 10-12 minutes. (If the spears begin to brown, reduce heat to low.).
Transfer aspargus to serving dish. Drizzle with the vinaigrette, toss, and serve immediately.