This recipe for Asparagus with Tarragon Vinaigrette is the perfect make-ahead Spring side dish that is ready in under 30 minutes. The asparagus is cooked and chilled and served with easy-to-make tarragon salad dressing.

A chilled Asparagus Vinaigrette salad on a serving plate

I originally shared this recipe on April 13, 2011. I have updated the images and some of the text today.

Why We Love This Recipe For Asparagus with Tarragon Vinaigrette

The words “Can be made up to one day in advance” are music to any cooks ears when he or she has company coming. I know when I entertain, I like to hook myself up the day before by prepping what I can. Well, this asparagus with vinaigrette is great for that.

Asparagus Vinaigrette is perfect for make-ahead occasions like Easter brunch. Pair it with our Vegetable Quiche Recipe or this Savory Galett for a elegant mid-day meal. We think it would also be appropriate to make ahead and serve as a chilled side dish with fish, steak or chicken for a Sunday supper. Note, the tarragon vinaigrette dressing can also be made the day before.

A chilled Asparagus Vinaigrette salad with dressing on the side

Key Ingredients For This Chilled Asparagus Recipe

  • Asparagus: Make sure to trim the woody ends off the asparagus as they can be really tough.
  • For The Dressing: Extra-virgin olive oil, Champagne vinegar, honey, Dijon mustard, kosher salt and freshly ground pepper
  • Seasonings: Shallot and chopped fresh tarragon

Step-by-Step Instructions to Make This Asparagus Vinaigrette

Step 1: Cook asparagus

Bring a large pot of salted water to a boil. In the meantime, wake an ice bath by filling a large bowl with ice and cold water. Add the asparagus to the boiling water and cook until they are crisp tender and bright green, 3 to 4 minutes. Drain the asparagus and transfer them to the ice bath to cool.

Step 2: Make the dressing

Meanwhile, combine the shallot, olive oil, vinegar, honey, tarragon, Dijon and the remaining ¾ teaspoon salt in a blender and puree until smooth.

Step 3: Assemble asparagus with vinaigrette

Arrange the asparagus on a platter. Drizzle them with the vinaigrette and grind tons of fresh black pepper on top.

Asparagus with Vinaigrette being poured over top

FAQs and Expert Tips

Storing instructions:

Store leftovers in an airtight container or cover with plastic wrap and place in the fridge for up to 3 days.

Make-ahead instructions!

To make the asparagus ahead, just cook and cool the asparagus, cover it and store it in the fridge overnight.

Note, the tarragon vinaigrette dressing can also be made the day before too, but it needs to be held separately or it turns the asparagus a not-so-lovely shade of army green. Just drizzle it on before serving, sprinkle on a generous amount of black pepper and you’re good to go.

Variations to try:

If you want to try chilled asparagus without the dressing, they would taste wonderful topped with some Hollandaise or pesto! You could even make the vinaigrette AND the hollandaise, or add some pesto to the dressing,

Menu Suggestions

To serve this at an Easter Brunch here are some more recipe ideas that can be made ahead:

Asparagus with Vinaigrette on a serving plate

Additional Recipes to Try

Thanks so much for reading! If you are new here, you may want to sign up for my email newsletter to get a free weekly menu plan and the latest recipes right to your inbox. If you make this recipe, please come back and leave a star rating and review. I would love to hear what you thought!

Happy Cooking! ~Katie

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Put this Asparagus with Tarragon Vinaigrette on your Easter brunch menu and you will more time to spend with your guests and hide those eggs! This is the perfect make-ahead Spring side dish that is ready in under 30 minutes and just also happens to be vegetarian and Paleo friendly! Healthy Seasonal Recipes and Katie Webster

Asparagus with Tarragon Vinaigrette


  • Author: Katie Webster
  • Total Time: 25 minutes
  • Yield: 8 servings 1x

Description

This Asparagus with Tarragon Vinaigrette is the perfect make-ahead Spring side dish to add to your Easter menu. It is ready in under 30 minutes and just also happens to be vegetarian and Paleo friendly!


Ingredients

Units Scale
  • Salt for boiling water plus 3/4 teaspoon, divided
  • 3 bunches asparagus, woody ends trimmed, peeled if desired
  • 1 shallot, peeled and roughly chopped
  • 1/4 cup extra-virgin olive oil
  • 3 tablespoons champagne vinegar
  • 1 tablespoon honey
  • 1 tablespoon chopped tarragon
  • 2 teaspoons Dijon mustard
  • Freshly ground pepper to taste

Instructions

  1. Bring a large pot of salted water to a boil. Make an ice bath by filling a large bowl with ice and cold water. Add asparagus to the boiling water and cook until crisp tender and bright green, 3 to 4 minutes. Drain the asparagus and transfer to the ice bath to cool.
  2. Meanwhile, combine shallot, olive oil, vinegar, honey, tarragon, Dijon and the remaining ¾ teaspoon salt in a blender. Puree until smooth.
  3. Arrange asparagus on a platter. Drizzle with the vinaigrette and grind tons of pepper on top.

Notes

0 mg Cholesterol, 2 g Added Sugars
To make ahead: Prepare through step 2 up to 1 day ahead. Store cooked and cooled asparagus and dressing separately, covered in the refrigerator.

  • Prep Time: 15 minutes
  • Cook Time: 4 minutes
  • Category: Side dish
  • Method: stove top
  • Cuisine: American

Nutrition

  • Calories: 90
  • Sugar: 4 g
  • Sodium: 228 mg
  • Fat: 7 g
  • Saturated Fat: 1 g
  • Carbohydrates: 6.5 g
  • Fiber: 2 g
  • Protein: 2 g

Keywords: asparagus with tarragon vinaigrette,make ahead asparagus,asparagus vinaigrette