… Tangy … Fresh … Wholesome!
Happy Fruit & Veggie Friday, Everyone! Bringing you a tasty and healthful gluten-free and dairy-free veggie side dish with one of my favorite green veggies – fresh asparagus. Cooked crisp-tender, then simmered in a rosemary-mustard bath, these asparagus come out with a tangy twist. We loved it for dinner!
MUSTARD ASPARAGUS SAUTÉ
2 Tablespoons extra virgin olive oil
about 20 stalks asparagus (tough ends removed), sliced
1/4 cup chicken stock
1 Tablespoon whole grain dijon mustard, to taste
1/2 teaspoon finely chopped fresh rosemary
salt & pepper to taste
Heat oil in pan.
Add asparagus and cook until slightly tender. Combine stock, mustard, and rosemary, then stir into asparagus. Sauté until tender. Salt and pepper to taste. Serve hot.