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Broiled Asparagus with Lemon Tarragon Dressing


"Asparagus broiled with a Dijon, lemon, and tarragon dressing. The dressing really brightens the taste. Quick to assemble and make."
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23 m servings 87 cals
Original recipe yields 4 servings (1 bunch)


  • Calories:
  • 87 kcal
  • 4%
  • Fat:
  • 6.1 g
  • 9%
  • Carbs:
  • 7.1g
  • 2%
  • Protein:
  • 2.9 g
  • 6%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 112 mg
  • 4%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  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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Read all reviews 28
  1. 35 Ratings

Most helpful positive review

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 Jill81...

Most helpful critical review

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...

Most helpful
Most positive
Least positive

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 Jill81...

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 ...

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 r...

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 f...

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 s...

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

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 slight...

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 asparag...