This is a delicious dish that both tastes and looks elegant yet is so very simple to put together! If you are grilling, you can grill the asparagus instead of roasting and it tastes equally delicious!
We usually double the vinaigrette and use it as salad dressing as well! Fresh tarragon is best but dried works if you don’t have fresh! Enjoy!
Ingredients
Asparagus
- 1 bunch asparagus
- 1 Tablespoon olive oil
- salt and pepper to taste
Tarragon Vinaigrette
- 1 lemon zested and juiced
- ⅓ cup olive oil
- 1 Tablespoon Dijon mustard
- 1 Tablespoon fresh tarragon or ½ tablespoon of dried tarragon
- 2 Tablespoons white wine vinegar
Instructions
Tarragon Vinaigrette
- Combine oil, 3 tablespoons lemon juice, lemon zest, mustard, tarragon, and vinegar in a mason jar. Shake well to combine.
Asparagus
- Preheat oven to 400°F.
- Wash asparagus and snap off the ends.
- Dab the asparagus dry with a kitchen towel and toss with olive oil, salt and pepper.
- Place on a parchment lined pan and roast for 8-10 minutes or until tender crisp.
- Remove from oven, place on a serving plate and drizzle with the vinaigrette.
- Serve hot or room temperature.
Notes
You may not use all of the vinaigrette.
Nutrition based on half of the vinaigrette with the asparagus.
Nutrition Information
Calories: 93 | Carbohydrates: 4g | Protein: 2g | Fat: 9g | Saturated Fat: 1g | Sodium: 16mg | Potassium: 169mg | Fiber: 2g | Sugar: 2g | Vitamin A: 592IU | Vitamin C: 6mg | Calcium: 25mg | Iron: 2mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Appetizer, Side Dish
Cuisine American, French© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
Holly, Just wanted to let you know I just made the Roasted Asparagus with Tarragon Vinaigrette tonight and it is THE best! I feel like this is the only way I want to cook asparagus now!
Warm regards,
Diane