Asparagus Sauteed In Butter & Mustard
Recipe: #18975
May 12, 2015
Categories: Dinner, Side Dishes, Dairy, Vegetables, Asparagus, Scandinavian, 5 Ingredients Or Less, Budget-Friendly, Easy/Beginner Cooking, One-Pot Meal, Quick Meals, Entertaining, Fall/Autumn, Summer, Sunday Dinner, Weeknight Meals, Skillet, Gluten-Free, Low Carbohydrate, No Eggs, Vegetarian, Butter/Margarine, Spring, Kosher Dairy more
"From Andreas Viestadt. Adapted from Kitchen of Light. The original used unsalted butter, but I prefer salted. If you do use unsalted butter, adding a pinch of salt might be a good idea. I do not recommend a nonstick pan for this dish."
Original recipe yields 4 servings
Ingredients
Nutritional
- Serving Size: 1 (128.2 g)
- Calories 77
- Total Fat - 6.1 g
- Saturated Fat - 3.7 g
- Cholesterol - 15.3 mg
- Sodium - 97.2 mg
- Total Carbohydrate - 4.9 g
- Dietary Fiber - 2.5 g
- Sugars - 2.3 g
- Protein - 2.7 g
- Calcium - 31.4 mg
- Iron - 2.5 mg
- Vitamin C - 7.9 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Heat a large skillet over high heat.
Step 2
Add asparagus and cook for 1 minute.
Step 3
Reduce heat to medium.
Step 4
Add the butter.
Step 5
Cook, stirring, until butter begins to brown, about 1 minute more.
Step 6
Combine mustard, lemon juice and pepper, and add to skillet.
Step 7
Cook, stirring occasionally, until asparagus is tender but still firm, 5-7 minutes.
Tips & Variations
No special items needed.
