A flavorful summer side dish!
2 teaspoons Dijon Mustard
2 tablespoons red wine vinegar
1 tablespoon extra virgin olive oil
salt and pepper to taste
1 pound asparagus, tough ends trimmed off
In a medium bowl, whisk mustard, vinegar, and 1 tablespoon olive oil.
Season with salt and pepper.
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.