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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

  • Prep Time: 15 minutes
  • 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!


Scale

Ingredients

  • Salt for boiling water plus ¾ teaspoon, divided
  • 3 bunches asparagus, woody ends trimmed, peeled if desired
  • 1 shallot, peeled and roughly chopped
  • ¼ 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.


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

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