Sauteed Asparagus with Dijon Vinaigrette

• 2 teaspoons Dijon mustard
• 2 tablespoons sherry or red-wine vinegar
• 2 tablespoons extra-virgin olive oil
• Coarse salt and freshly ground pepper
• 1 pound thin asparagus, trimmed and cut into 2 1/2-inch lengths

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Whisk together mustard, vinegar, and 1 tablespoon oil in a medium bowl. Season with salt and pepper.

Heat remaining 1 tablespoon oil in a large skillet over medium heat. Add asparagus, and season with salt and pepper. Reduce heat to medium-low. Cook, stirring frequently, until asparagus are just tender, 10 to 12 minutes. (If the spears begin to brown, reduce heat to low.)

Transfer asparagus to a serving dish. Drizzle with the vinaigrette, toss, and serve immediately.