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Broiled Asparagus with Lemon Tarragon Dressing

Broiled Asparagus with Lemon Tarragon Dressing

  • Prep

    15 m
  • Cook

    8 m
  • Ready In

    23 m
Jill815

Jill815

Asparagus broiled with a Dijon, lemon, and tarragon dressing. The dressing really brightens the taste. Quick to assemble and make.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 87 kcal
  • 4%
  • Fat:
  • 6.1 g
  • 9%
  • Carbs:
  • 7.1g
  • 2%
  • Protein:
  • 2.9 g
  • 6%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 112 mg
  • 4%

Based on a 2,000 calorie diet

Directions

  1. Preheat the oven's broiler and set the oven rack at about 6 inches from the heat source.
  2. Toss the asparagus with 4 teaspoons olive oil, salt, and pepper. Spread out onto the prepared baking sheet, and broil in the preheated oven until the asparagus spears are just tender and begin to turn lightly brown, about 8 minutes. Turn the spears over halfway through cooking.
  3. While the spears are cooking, prepare the dressing by whisking together the lemon juice, shallot, tarragon, mustard, and olive oil in a small bowl; season to taste with salt and pepper. Once the asparagus is done, place it onto a serving platter and pour the dressing overtop.
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Reviews

SLJ6
19

SLJ6

5/11/2008

Awesome! I did grill 2 huge bunches of pencil thin asparagus and made the dressing (tripled it) on the side. When the asparagus was done, I tossed it with the dressing....everyone loved it! The dijon, tarragon, shallots, etc...delicious...will make again!

naples34102
16

naples34102

2/16/2010

Hubs and I both enjoyed this lovely and different, piquant dressing. Very richly flavored, and really dresses up the asparagus. Great blend of flavors that resemble Bearnaise sauce. I wasn't real crazy about the asparagus broiled, but Hubs loved it. All and all, a memorable and elegant vegetable side dish.

SunnyByrd
13

SunnyByrd

5/6/2008

This is really nice, tangy & light. I used about 1/4 of a red onion instead of shallot. The dressing is enough to coat the asparagus if tossed, but not really enough to "pour over" - which was fine. Thanks! I'll make this again. N*

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