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.
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.