Wednesday, March 6, 2013

Sauteed Asparagus with Dijon Vinaigrette



You know those days in college when you really have no money left and all you want to do is go out with your friends but there is some silly rational part of your brain that is telling you that food is probably more important than beer?  No?  Me neither..................ummmm......

 Well if anyone might have found themselves at a point in their lives when they paid for food with quarters and beer with the credit card you can understand what drove me to my love of veggies.  At this time in my life Kroger would constantly have 10 for $10 on frozen bags of vegetables.  

Since I thought this was a steal as I could make one bag of fordhook lima beans last two meals, I was constantly loading up the freezer with frozen vegetables. 

I have always been a good veggie eater....for the most part...but it was during my frozen food eating college days that I really gained a greater appreciation for the healthy devils.

Once I really got into cooking I soon realized that the fresh veggies, especially the ones that come out of the backyard garden, are so much more tasty than the frozen vegetables from the freezer isle, so I started to experiment. 

Annnnnd by experiment, I steamed broccoli and roasted asparagus

That was pretty much it.

That is how I cooked most of my "vegetables" for the first few years of my culinary life.  That is until I got really daring and thought it was time to add other ingredients in there with the broccoli and asparagus.

Here is my new favorite way to have asparagus....so easy....so delicious!!!       

Sauteed Asparagus with Dijon Vinaigrette
1 tsp Dijon mustard
1 tbsp red wine vinegar
1 tbsp olive oil
1 clove of garlic, minced
Sea salt and freshly ground pepper, to taste
Pinch of sugar
1/2 pound thin asparagus, trimmed and cut into 2 1/2-inch lengths
Whisk together mustard, vinegar, 1 tablespoon of olive oil, garlic, sea salt, freshly cracked pepper, and sugar, to taste, in a small bowl.
Heat a skillet that has been coated in cooking spray over medium heat. Add asparagus, and season with sea salt and freshly cracked pepper, to taste. 
Reduce heat to medium-low. Cook, stirring frequently, until asparagus are just tender, 5-6 minutes.
Drizzle the asparagus with the vinaigrette, toss, and serve immediately. Enjoy.

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