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Sauteéd Asparagus with Dijon Vinaigrette
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Vinaigrette: Whisk together 2 teaspoons Dijon mustard, 2 tablespoons red-wine vinegar or sherry, and 1 tablespoon extra-virgin olive oil. Season vinaigrette with freshly ground pepper.

Asparagus: Heat 1 tablespoon extra-virgin olive oil in large skillet over medium heat. Add 1 pound of asparagus spears (cut into 2.5 inches in length) and season with a pinch of freshly ground pepper. Cook, stirring frequently, just until tender or 10-12 minutes. Transfer to serving dish and toss with vinaigrette.

Source: www.marthastewart.com

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