Tarragon Asparagus Salad Recipe

5 1 2
Tarragon Asparagus Salad Recipe
Tarragon Asparagus Salad Recipe photo by Taste of Home
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Tarragon Asparagus Salad Recipe

Read Reviews
5 1 2
Publisher Photo
I love asparagus, and I love it even more when drizzled with my light, lemony vinaigrette dressing with a touch of tarragon. It's so perfect as a side for fresh spring meals. —Linda Lace, Winter Park, Florida
MAKES:
4 servings
TOTAL TIME:
Prep: 15 min. + chilling Cook: 5 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 15 min. + chilling Cook: 5 min.

Ingredients

  • 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

Directions

Place first seven ingredients in a jar with a tight-fitting lid; shake well. Refrigerate at least 1 hour.
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.
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

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.

  • 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
  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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brunchtoo User ID: 3996431 261993
Reviewed Mar. 2, 2017

"Very refreshing and different. Liked the taste and I also liked, that I could it prep way before dinner. So salad was a snap to add. Thanks!"

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