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.
Prep Time5 minutes mins
Cook Time10 minutes mins
Total Time15 minutes mins
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
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)
- ΒΌ 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
Preheat your oven to 220β (425β).
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.
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