About this recipe:Asparagus grilled with a Dijon, lemon and tarragon dressing. The dressing really brightens the taste. Quick to assemble and make.
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
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Method Prep:15min › Cook:8min › Ready in:23min
Preheat the oven's grill and set the oven rack at about 10cm from the heat source.
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.
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.