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