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
- This recipe is vegan
- This recipe is gluten-free
- Produce
- Asparagus, thin (1/2 pound)
- Garlic (1 clove)
- Condiments
- Dijon mustard (1 tsp)
- Red wine vinegar (1 tbsp)
- Cooking & Baking
- Olive oil (1 tbsp)
- Sea salt and freshly ground pepper (1)
- Sugar (1 Pinch)
Social Stats
47.4Rating
1-100
1-100
6Tweets
7Facebook
Shares
Shares
86StumbleUpon
Views
Views
69PinterestPins
Recipe Stats
Published November 6, 2012 (3 months ago).
119 people saved this recipe.
