Grilled asparagus with lemon tarragon dressing

    23 min

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

    31 people made this

    Serves: 4 

    • 1 bunch asparagus, trimmed
    • 4 teaspoons olive oil
    • sea salt and ground black pepper to taste
    • 1 tablespoon fresh lemon juice
    • 1 shallot, minced
    • 1 teaspoon dried tarragon
    • 1/4 teaspoon Dijon mustard
    • 1 teaspoon olive oil

    Prep:15min  ›  Cook:8min  ›  Ready in:23min 

    1. Preheat the oven's grill and set the oven rack at about 10cm from the heat source.
    2. Toss the asparagus with 4 teaspoons olive oil, salt and pepper. Spread out onto a baking tray and grill until the asparagus spears are just tender and begin to turn lightly brown, about 8 minutes. Turn the spears over halfway through cooking.
    3. Whilst 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 in English (29)


    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!  -  21 Apr 2015  (Review from Allrecipes US | Canada)


    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!  -  11 May 2008  (Review from Allrecipes US | Canada)


    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.  -  14 Feb 2010  (Review from Allrecipes US | Canada)