Asparagus With Tarragon Vinaigrette

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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!

Prep Time: 15 minutes | Total Time: 25 minutes

asparagus with tarragon vinaigrette


  • 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


  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.


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.


  • 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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