Sauteed Asparagus with Lemon Dijon Vinagrette


Recipe


Time

Active Time: 25
Total Time: 25

Recipe Yield

4-6 Servings

Bon Cook Products Used

Traditional Balsamic, Mustard, Sel Gris, Santoku Knife
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DetailsAdditional Info

Ingredients

1 lb thin asparagus
1/2 cup water
Pinch of salt
1 tablespoon fresh lemon juice
1 tablespoon Traditional Balsamic Vinegar
1 teaspoon Dijon mustard
1 clove garlic, crushed
3 tablespoons olive oil
1/8 teaspoon fresh ground pepper
4 oz fresh mushrooms, thinly sliced
1/2 cup loosely packed basil, chopped
2 tablespoon grated Parmesan cheese

Bon Cook Products Used

Traditional Balsamic, Mustard, Sel Gris, Santoku Knife

Directions

1. Trim asparagus, and cut into 1-inch pieces. In Sauce Pan, combine asparagus, water and salt. Simmer for 5 minutes. Then add mushrooms and simmer until tender, about 5-8 additional minutes.
2. In Mixing Bowl, combine lemon juice, balsamic vinegar, mustard and garlic. Gradually add olive oil and pepper.
3. Drain asparagus and mushrooms and let cool. Once cooled, gently toss with dressing until well coated.
4. Sprinkle basil over asparagus and season with salt. Garnish with Parmesan cheese and serve.

Time:

Active Time: 25
Total Time: 25

Recipe Yield

4-6 Servings Servings

Reviews

Sauteed Asparagus with Lemon Dijon Vinagrette

5 Stars Based on 1 Review(s)

Jess WhiteMI - 5 Stars
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Best Sauteed Asparagus EVER!

October 4,2017
Wow! The French Pantry herbs make ALL the difference in this dish! Stocking up on all the French Pantry flavors ASAP!

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