Elevate your asparagus game with a burst of mouthwatering flavours! Oven-roasted asparagus, tossed with aromatic tarragon, tangy Dijon mustard, and zesty lemon, makes an irresistible side dish that will steal the spotlight at your next meal. It just takes minutes to prepare.
Oven roasting your asparagus brings out its best, it forms a nice char and develops a beautiful smoky flavour, a perfect match for the aromatic tarragon and zingy Dijon lemon dressing in this salad.
This gorgeous side is easy to prepare which makes it perfect for weekay dinners yet fancy enough to serve at your next dinner party.
You Will Need
Roasting Asparagus Tips
For perfect oven-roasted asparagus each and every time it is important that you...
1 Trim the woody ends.
As the bottom ends of asparagus are woody and fibrous and difficult to bite through even when cooked you most definitely should cut them – don’t miss this important step.
2 Don't overcrowd your pan.
Roast your asparagus in a single layer, spaced out over your pan, otherwise, your asparagus will steam and not brown properly. Remember we are oven-roasting the asparagus to get a nice char.
3 Roast according to asparagus size.
Thin asparagus should take 10-12 minutes while thicker asparagus will take 15-20 minutes.
Roast until the base of the asparagus is easily pierced through by a fork.
Step 1 - Prepare the Asparagus
Step 2 - Roast the Asparagus
Step 3 - Assemble the Salad and Serve
🍽 Serving Suggestions
Asparagus and tarragon pair well with egg dishes, poultry, seafood and game meats. I love serving this salad alongside my Dijon rabbit stew and it also makes an impressive side for a dinner party. Try it with…
Tips & Questions (FAQs)
How to Choose Asparagus
- When it comes to choosing asparagus, quality is key. Look for firm, vibrant green spears with tightly closed, compact tips.
- Avoid any signs of wilting or yellowing.
- The diameter of the spears is a matter of personal preference; thicker ones tend to be more tender.
What Can I Substitute for Tarragon?
Tarragon is a French culinary favourite used in herbs de fines and n Béarnaise sauce, it is a tender leafy herb with a bittersweet aromatic taste similar to anise or liquorice.
You could try substituting with equal amounts of fresh chervil or fennel fronds, you could also try dill, basil or marjoram in its place though these herbs do not have the anise flavour they still work as a replacement.
For dried spices try a good quality dried tarragon (it should have a liquorice-like tarragon aroma and not smell like wet-grass). You can also use a pinch of fennel seed or anise seed for each tablespoon of fresh tarragon used for this salad it would be approximately ½ - 1 teaspoon.
Can I Make It Oven Roasted Asparagus Ahead?
If you would like to serve your oven-roasted as a warm side then it should be served immediately. Or you can be make several it hours in advance then, you can either keep it at room temperature or chilled in the fridge until you are ready to serve.
What Can I Do With the Leftovers?
This salad is still great if kept in the fridge even after a few days. The leftovers are also great in a frittata, stirred through pasta or in a grain bowl.
- 500 grams fresh asparagus (or 17.7 ounces approximately 2 large 4 small bunches)
- 3 tablespoons extra virgin olive oil
- 1 tablespoon lemon zest (zest from 1 lemon)
- ¼ cup tarragon, fresh (chopped)
- 2 tablespoons extra virgin olive oil
- 2 tablespoons lemon juice (approximately 1 medium lemon)
- 1 teaspoon Dijon mustard
- Sea salt and freshly cracked pepper to taste
- Lemon slices and tarragon leaves for garnish
- Preheat your oven to 220℃ (425℉).
- Trim and wash your asparagus and place it in a large tray that has been lined with some baking paper.
- Add the olive oil, tarragon, lemon zest, and season with salt and pepper, then toss everything together until everything is well coated.
- Place in the middle of your oven and roast until golden brown and tender (approximately 10-20 minutes)
- When done, add the dressing ingredients to a glass jar and shake until emulsified, pour over your asparagus and toss gently until, well combined.
- Arrange on a platter and garnish with lemon slices and extra tarragon sprigs, serve at room temperature or cold.