Ingredients
2 teaspoons Dijon mustard
2 tablespoons sherry or red-wine vinegar
2 tablespoons extra-virgin olive oil
Coarse salt and freshly ground pepper
1 pound thin asparagus, trimmed and cut into 2 1/2-inch lengths
Preparation
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 to 12 minutes. (If the spears begin to brown, reduce heat to low.)
Transfer asparagus to a serving dish. Drizzle with the vinaigrette, toss, and serve immediately.
