Recipe by Jill815
"Asparagus broiled with a Dijon, lemon, and tarragon dressing. The dressing really brightens the taste. Quick to assemble and make."
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asparagus spears, trimmed
kosher salt and ground black pepper to taste
fresh lemon juice
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!
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.
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*
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.
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
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.
We loved it! My 3yo daughter munched them like they were licorice. The family was about evenly split on the dressing, so feel free to try the recipe without it. I also tried grilling the asparagus and it was awesome. Definitely doing this one again.
This recipe makes my whole family want to eat their veggies! Substitutes are a breeze... especially with changing up the herbal component.
I substituted rosemary for the tarragon for a slightly different --but just as yummy-- flavor.
I also made this with green beans, adding whole cherry tomatoes & toasted almonds (Sprinkle toasted sliced almonds over veggies at the end. The cherry tomatoes should cook in the oven until they start to wrinkle)
Either way, this lemon-based dressing is delicious & beyond easy!
* Percent Daily Values are based on a 2,000 calorie diet.
Broiled Asparagus with Lemon Tarragon Dressing
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 55
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