Tarragon Asparagus Salad Recipe
Tarragon Asparagus Salad Recipe photo by Taste of Home
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Tarragon Asparagus Salad Recipe

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A light, lemony vinaigrette drapes the crisp asparagus in this well-seasoned salad from Linda Lacek of Winter Park, Florida. "The dressing can bleach the vegetables it touches, so toss the asparagus with the vinaigrette just before serving," Linda advises.
TOTAL TIME: Prep: 15 min. + chilling Cook: 5 min.
MAKES:4 servings
TOTAL TIME: Prep: 15 min. + chilling Cook: 5 min.
MAKES: 4 servings


  • 2 tablespoons lemon juice
  • 2 tablespoons olive oil
  • 1 teaspoon minced fresh tarragon or 1/4 teaspoon dried tarragon
  • 1 garlic clove, minced
  • 1/2 teaspoon Dijon mustard
  • 1/4 teaspoon pepper
  • Dash salt
  • 1 pound fresh asparagus, cut into 2-inch pieces

Nutritional Facts

1 serving: 77 calories, 7g fat (1g saturated fat), 0 cholesterol, 387mg sodium, 3g carbohydrate (1g sugars, 1g fiber), 2g protein. Diabetic Exchanges: 1-1/2 fat, 1 vegetable.


  1. Place first seven ingredients in a jar with a tight-fitting lid; shake well. Refrigerate at least 1 hour.
  2. In a large skillet, bring 1/2 in. of water to a boil. Add asparagus; cook, covered, until crisp-tender, 1-3 minutes. Remove asparagus and immediately drop into ice water. Drain and pat dry. Refrigerate, covered, until serving.
  3. To serve, shake dressing again. Spoon over asparagus. Yield: 4 servings.
Originally published as Vinaigrette Asparagus Salad in Taste of Home April/May 2007, p49

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