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

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven's broiler and set the oven rack at about 6 inches from the heat source.

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  • 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.

  • 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.

Nutrition Facts

87 calories; 2.9 g protein; 7.1 g carbohydrates; 0 mg cholesterol; 112 mg sodium. Full Nutrition

Reviews (30)

Read More Reviews

Most helpful positive review

Rating: 4 stars
04/21/2015
What a nice lively spring dish to accompany salmon cakes for lunch. The only change I would suggest is to use fresh tarragon which enhances the delicate flavor beautifully. Thank you Jill815! Read More
(22)

Most helpful critical review

Rating: 1 stars
04/26/2015
Usually I can take or leave asparagus but I made this for company with the dressing on the side-in case they were purists. This was the best asparagus I've ever tasted! Washed dried broke the stalks where they bent. Broiling is the only way I'll do them now. Thank you for submitting this recipe. Read More
(1)
37 Ratings
  • 5 star values: 20
  • 4 star values: 15
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1
Rating: 4 stars
04/21/2015
What a nice lively spring dish to accompany salmon cakes for lunch. The only change I would suggest is to use fresh tarragon which enhances the delicate flavor beautifully. Thank you Jill815! Read More
(22)
Rating: 4 stars
04/21/2015
What a nice lively spring dish to accompany salmon cakes for lunch. The only change I would suggest is to use fresh tarragon which enhances the delicate flavor beautifully. Thank you Jill815! Read More
(22)
Rating: 5 stars
05/11/2008
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! Read More
(19)
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Rating: 4 stars
02/16/2010
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. Read More
(16)
Rating: 4 stars
05/06/2008
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 Read More
(13)
Rating: 5 stars
02/19/2009
Boy ate these up faster than I could say what kind of sauce dressed these asparagus - high praise for a green vegetable in this household. Delicious and simple! Make sure you truly coat each stalk in oil rather than just drizzle. Drizzling results in crispy bits in places and mushy bits in others which isn't all that spectacular. Read More
(11)
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Rating: 5 stars
04/13/2011
This recipe makes my whole family want to eat their veggies! Substitutes are a breeze... especially with changing up the herbal component. I substituted rosemary for the tarragon for a slightly different --but just as yummy-- flavor. I also made this with green beans adding whole cherry tomatoes & toasted almonds (Sprinkle toasted sliced almonds over veggies at the end. The cherry tomatoes should cook in the oven until they start to wrinkle) Either way this lemon-based dressing is delicious & beyond easy! Read More
(8)
Rating: 5 stars
05/05/2008
I liked this sauce a lot! Kind of like a mixture of bearnaisse and hollandaise! I'll definitly be using this again TY. N R. Read More
(8)
Rating: 4 stars
05/09/2008
I really liked this! I had never used tarragon before so I was a little hesitant but it came out tasting quite yummy. Thanks for a new way to make asparagus. N R Read More
(8)
Rating: 5 stars
05/05/2008
Very good! The dressing is light and tangy and compliments the broiled asparagus nicely. This came together really quickly and is a pretty healthy way to dress up asparagus. Think I might have used more lemon juice than what was called for but it's a very flexible recipe. Thanks for sharing! N R Read More
(7)
Rating: 1 stars
04/26/2015
Usually I can take or leave asparagus but I made this for company with the dressing on the side-in case they were purists. This was the best asparagus I've ever tasted! Washed dried broke the stalks where they bent. Broiling is the only way I'll do them now. Thank you for submitting this recipe. Read More
(1)