This side dish is easy to cook and with the Maille limited edition Rosemary Honey Mustard drizzled on top, your tastebuds will be delighted. I’ve paired this with Baked Rosemary Honey Chicken and grilled proteins.
Ingredients
- 1 tablespoon olive oil
- 2 cloves of garlic, smashed and chopped
- 1 bunch asparagus (14 ounces each), ends trimmed
- Sea salt and ground pepper
- For the sauce – 1 tablespoon Maille Rosemary Honey Mustard and 1 tablespoon olive oil
Directions
- In a large skillet, heat olive oil over medium heat.
- Add garlic and sauté for 1 minute.
- Add asparagus, and season with salt and pepper.
- Cook, tossing occasionally, until lightly browned and crisp-tender, about 10 minutes.
- Meanwhile, whisk together the Maille Rosemary Honey Mustard and 1 tablespoon of olive oil. Set aside.
- Place asparagus onto serving plate and drizzle the garlic and rosemary honey mustard sauce on top.
- Serve warm.
Sautéed Asparagus with Garlic and Rosemary Honey Mustard
