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Asparagus with Creamy Tarragon Vinaigrette

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  • Level: Easy
  • Total: 20 min
  • Active: 5 min
  • Yield: 8 to 10 servings
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1 bunch asparagus, ends trimmed (about 1 pound 4 ounces)

2 tablespoons olive oil 

Kosher salt and freshly ground black pepper

Kosher salt and freshly ground black pepper 

Spring mix lettuce, for serving

Creamy Herb Vinaigrette, recipe follows

Creamy Tarragon Vinaigrette:

2 tablespoons mayonnaise

2 tablespoons white wine vinegar 

1 tablespoon Dijon mustard 

1 tablespoon chopped fresh tarragon 

1/2 small shallot, minced 


  1. Preheat the oven to 425 degrees F. Line a sheet tray with foil.
  2. Add the asparagus in a single row to the prepared sheet tray. Drizzle with the olive oil, toss, and then season with some salt and pepper. Roast until tender, 15 minutes.
  3. Serve on a bed of spring mix and drizzle with the Creamy Herb Vinaigrette.

Creamy Tarragon Vinaigrette:

  1. Add the mayonnaise, vinegar, mustard, tarragon and shallots to a bowl and whisk until smooth and emulsified.