I wanted to discover a basic however different dish for the asparagus I had in the fridge. I came across this recipe from Martha Stewart and decided to provide it a shot. I adapted it a bit by including a little garlic and sugar to the vinaigrette. I loved the flavor the vinaigrette gave to the asparagus and it ended up truly tasty. This side dish paired well with the Apricot-Soy Pork Chops.
Blend together mustard, vinegar, 1 tablespoon of olive oil, garlic, sea salt, freshly split pepper, and sugar, to taste, in a small bowl.
Heat a frying pan that has actually been coated in cooking spray over medium heat. Add asparagus, and season with sea salt and freshly split pepper, to taste. Lower heat to medium-low. Cook, stirring frequently, till asparagus are simply tender, 5-6 minutes.
Drizzle the asparagus with the vinaigrette, toss, and serve immediately. Enjoy.
Prep Time 5 minutes
Total Time10 mins
Portions: 4
Ingredients
- 1 tsp Dijon mustard
- 1 tbsp red white wine vinegar
- 1 tbsp olive oil
- 1 clove of garlic minced
- Sea salt and newly ground pepper to taste
- Pinch of sugar
- 1/2 pound thin asparagus cut and cut into 2 1/2- inch lengths
Instructions
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Blend together mustard, vinegar, 1 tablespoon of olive oil, garlic, sea salt, newly broken pepper, and sugar, to taste, in a little bowl.
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Heat a frying pan that has been covered in cooking spray over medium heat. Include asparagus, and season with sea salt and newly broken pepper, to taste. Decrease heat to medium-low. Cook, stirring often, till asparagus are just tender, 5-6 minutes.
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Drizzle the asparagus with the vinaigrette, toss, and serve right away. Take pleasure in.