Adapted from a recipe by Greg Atkinson in the Seattle Times Pacific section many years ago. Most of what gives asparagus its flavor is water soluble, so boiling or steaming is not the best way to prepare it. Sauteing or grilling preserves more of the flavor.
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Asparagus Sauteed in Butter and Mustard
Tender, crisp, bursting with flavor asparagus. Quick to make.
Prep Time 5 minutes
Cook Time 7 minutes
Total Time 12 minutes
Ingredients
- 1 lb asparagus tough ends broken off
- 2 tablespoons butter
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- pinch kosher salt
- freshly ground black pepper
Instructions
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Heat a large skillet over high heat.
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Add asparagus and cook (dry) for one minute.
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Reduce heat to medium and add butter.
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When butter has started to brown, add mustard and lemon juice.
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Cook for 5 to 7 minutes, turning asparagus periodically, until tender but still firm inside.
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Season with salt and freshly ground pepper.
