Roasted Asparagus with Tarragon-Shallot Vinaigrette

Roasted Asparagus with Tarragon-Shallot Vinaigrette


  • Roasted Asparagus with Tarragon-Shallot Vinaigrette
  • This takes seconds to prepare, and 10 minutes to cook.
  • Serves 6
  • 2 bunches of asparagus, ends cut and washed
  • salt and pepper
  • 2 tablespoons olive oil
  • Tarragon-Shallot Vinaigrette
  • 1 small shallot, finely minced
  • 2 teaspoons Dijon mustard
  • 2 teaspoons tarragon vinegar, sherry vinegar or cider vinegar
  • salt and pepper to taste
  • 3 teaspoons fresh tarragon, finely minced
  • 6 tablespoons olive oil or vegetable oil


Oven at 425 degrees, and oven rack on the bottom shelf.

In a small bowl, add shallots, mustard, vinegar, salt and pepper and tarragon and with a whisk, mix well. While whisking, slowly drizzle the olive oil until it is emulsified. Taste for seasoning and set aside.

On a large cookie sheet, place asparagus. Sprinkle with salt and pepper, and drizzle with olive oil.

Place in oven and roast for 5-6 minutes. Remove and with tongs turn the asparagus over. Place back in oven for 3-4 minutes or until asparagus can easily be pierced with the tip of a knife. Remove.

Place asparagus on serving platter and drizzle with the vinaigrette. The asparagus can be served warm or room temperature.

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