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Oven roasted asparagus, with a halved lemon on a white plate on top of a striped tea towel.
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5 from 1 vote

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
Cook Time10 minutes
Total Time15 minutes
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

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)
  • 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

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

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