Broiled Asparagus with Lemon Tarragon Dressing Recipe -
Broiled Asparagus with Lemon Tarragon Dressing Recipe
  • READY IN 23 mins

Broiled Asparagus with Lemon Tarragon Dressing

Recipe by  

"Asparagus broiled with a Dijon, lemon, and tarragon dressing. The dressing really brightens the taste. Quick to assemble and make."

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Ingredients Edit and Save

Original recipe makes 1 bunch Change Servings
  • PREP

    15 mins
  • COOK

    8 mins

    23 mins


  1. Preheat the oven's broiler and set the oven rack at about 6 inches from the heat source.
  2. Toss the asparagus with 4 teaspoons olive oil, salt, and pepper. Spread out onto the prepared baking sheet, and broil in the preheated oven until the asparagus spears are just tender and begin to turn lightly brown, about 8 minutes. Turn the spears over halfway through cooking.
  3. While the spears are cooking, prepare the dressing by whisking together the lemon juice, shallot, tarragon, mustard, and olive oil in a small bowl; season to taste with salt and pepper. Once the asparagus is done, place it onto a serving platter and pour the dressing overtop.
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Reviews More Reviews

Most Helpful Positive Review
Apr 21, 2015

What a nice, lively, spring dish to accompany salmon cakes for lunch. The only change I would suggest is to use fresh tarragon, which enhances the delicate flavor beautifully. Thank you Jill815!

Most Helpful Critical Review
Apr 26, 2015

Usually I can take or leave asparagus, but I made this for company with the dressing on the side-in case they were purists. This was the best asparagus I've ever tasted! Washed, dried, broke the stalks where they bent. Broiling is the only way I'll do them now. Thank you for submitting this recipe.

May 11, 2008

Awesome! I did grill 2 huge bunches of pencil thin asparagus and made the dressing (tripled it) on the side. When the asparagus was done, I tossed it with the dressing....everyone loved it! The dijon, tarragon, shallots, etc...delicious...will make again!

Feb 16, 2010

Hubs and I both enjoyed this lovely and different, piquant dressing. Very richly flavored, and really dresses up the asparagus. Great blend of flavors that resemble Bearnaise sauce. I wasn't real crazy about the asparagus broiled, but Hubs loved it. All and all, a memorable and elegant vegetable side dish.

May 06, 2008

This is really nice, tangy & light. I used about 1/4 of a red onion instead of shallot. The dressing is enough to coat the asparagus if tossed, but not really enough to "pour over" - which was fine. Thanks! I'll make this again. N*

Feb 19, 2009

Boy ate these up faster than I could say what kind of sauce dressed these asparagus - high praise for a green vegetable in this household. Delicious and simple! Make sure you truly coat each stalk in oil, rather than just drizzle. Drizzling results in crispy bits in places and mushy bits in others, which isn't all that spectacular.

May 09, 2008

I really liked this! I had never used tarragon before, so I was a little hesitant, but it came out tasting quite yummy. Thanks for a new way to make asparagus. N*R

May 05, 2008

I liked this sauce a lot! Kind of like a mixture of bearnaisse and hollandaise! I'll definitly be using this again TY. N*R.


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  • Calories
  • 87 kcal
  • 4%
  • Carbohydrates
  • 7.1 g
  • 2%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 6.1 g
  • 9%
  • Fiber
  • 2.5 g
  • 10%
  • Protein
  • 2.9 g
  • 6%
  • Sodium
  • 112 mg
  • 4%

* Percent Daily Values are based on a 2,000 calorie diet.

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