Description
This Tarragon Asparagus Salad is a fresh, vibrant dish that features crisp-tender asparagus, a light lemony dressing, and fragrant tarragon. It’s the perfect springtime side dish, great for Easter, brunch, or a refreshing lunch. The delightful combination of fresh ingredients and bright flavors makes this salad a must-try!
Ingredients
Scale
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For the Salad:
- 1 lb fresh asparagus, trimmed and cut into 2-inch pieces
- 2 tbsp extra virgin olive oil
- 1 tbsp fresh lemon juice (or white wine vinegar)
- 1 tsp Dijon mustard
- 1/2 tsp salt (or to taste)
- 1/4 tsp black pepper
- 1 tbsp fresh tarragon, chopped (or 1 tsp dried)
- 1/4 cup shaved Parmesan or crumbled goat cheese (optional)
- 1/4 cup toasted almonds or pine nuts (optional, for crunch)
Instructions
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Blanch the Asparagus
- Bring a large pot of salted water to a boil.
- Add the asparagus and cook for 2-3 minutes, until bright green and just tender.
- Immediately transfer to an ice water bath to stop cooking. Drain well.
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Make the Dressing
- In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, salt, pepper, and tarragon until combined.
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Assemble the Salad
- Toss the blanched asparagus with the dressing.
- Sprinkle with shaved Parmesan (or goat cheese) and toasted nuts, if using.
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Serve & Enjoy
- Serve chilled or at room temperature for the best flavor.
Notes
- The salad can be made a few hours in advance. Keep it chilled for the best flavor.
- For an added touch, try swapping the toasted almonds for pine nuts for a different crunch.
Nutrition
- Serving Size: 1/4 of the salad
- Calories: 130
- Sugar: 2g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 7g
- Protein: 3g
- Cholesterol: 5mg