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Home » Summer Salads

Oven-Roasted Asparagus and Tarragon Salad

Made by Anastasia Papapetros - Serves 4 Filed Under: Low Carb Salads, Make Ahead Salads, Paleo Salads, Salad Index, Salad Recipes By Ingredient, Salads by Diet, Salads by Season, Salads Recipes By Type, Summer Salads, Vegetable Salad

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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.

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Oven roasted asparagus, with a halved lemon on a white plate on top of a striped tea towel.

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.

For more aspargus inspiration why not try our elegant Aspargus Salad with Walnut Crumble our tangy Asparagus and Feta Salad or our healthy Kale and Asparagus Salad.

In This Post:
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  1. You Will Need
  2. Step-by-Step Instructions
  3. Serving Suggestions 🍽
  4. Tips and Questions
  5. Recipe Card

You Will Need


Labelled ingredients needed to make oven roasted asparagus.

Step-by-Step Instructions


Step 1 - Prepare the Asparagus

Preheat your oven to 220℃ (425℉).

Hold the asparagus about halfway down the spear and bend the stalk until it snaps.

SNAPPING ASPARAGUS TO CUT OFF WOODY STALKS

Use it as a guide to cut the rest of your asparagus stalks by lining them up together and cutting them off with a sharp chef’s knife.

LINING UP YOUR ASPARAGUS FOR CUTTING

Step 2 - Roast the Asparagus

Place your washed and trimmed asparagus in a large tray and toss with the olive oil, tarragon, lemon zest, salt and pepper until well coated.

Asparagus spears on a lined oven tray with chopped tarragon, lemon zest and oil.

Put your tray with the asparagus in the middle rack of your oven and roast until golden brown and tender (approximately 10-20 minutes depending on its thickness). Remove when done.

Roasted asparagus spears on an oven tray.

Step 3 - Assemble the Salad and Serve

Add the lemon juice, 2 tablespoons of olive oil and Dijon to a glass jar and shake until emulsified, pour over your asparagus and toss gently until, well combined. Taste and adjust seasonings according to your taste.

Tossing roasted asparagus with oil, herbs and vinaigrette on an oven tray.

Arrange your oven-roasted asparagus on a platter and garnish with lemon slices and extra tarragon, serve at room temperature or cold.

Oven roasted asparagus, with a halved lemon on a white plate on top of a striped tea towel.

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…

  • Rabbit stew (swap for chicken if you prefer)
  • Whole baked trout
  • Mustard stuffed chicken
  • Goats cheese tart, for a light lunch

Tips and Questions


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.

Recipe Card


Oven roasted asparagus, with a halved lemon on a white plate on top of a striped tea towel.

Oven Roasted Asparagus and Tarragon Salad

Frenchify your oven-roasted asparagus by adding some anise flavoured tarragon and Dijon, the perfect side for an extraordinary mid-week dinner party that takes just minutes to prepare.
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Prep Time: 5 minutes minutes
Cook Time: 10 minutes minutes
Total Time: 15 minutes minutes
* Times are an estimate and will depend on your skill level
Course: Salad
Cuisine: Australian, French
Keyword: Easy
Difficulty: Capable Cooks
Diet: dairy free, Gluten free, Keto, Low Carb, nut free, Paleo, Vegan, Vegetarian,, Whole30
Servings: 4 as a side
Calories: 192kcal
Author: Anastasia Papapetros
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Ingredients
For the Salad...
  • 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
For the Dressing...
  • 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
Metric - Imperial
Instructions
  • 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.
Nutrition information is calculated using an ingredient database and should be considered an estimate.
Calories: 192kcal | Carbohydrates: 7g | Protein: 4g | Fat: 18g | Saturated Fat: 3g | Sodium: 19mg | Potassium: 349mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1079IU | Vitamin C: 13mg | Calcium: 66mg | Iron: 4mg
Tried this recipe?Mention @salads_with_anastasia or tag #salads_with_anastasia!

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About Anastasia Papapetros

Anastasia has been passionate about cooking since she was eight years old, and hasn't left the kitchen since! With over a decade of experience running her own coffee shop and catering business, Anastasia has developed a true love for salads - especially for family get-togethers and friends' functions. She's the go-to for bringing the perfect salad to any occasion!

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