Best Aspargus With Tarragon Sherry Vinagarette Recipes

Asparagus with Creamy Tarragon Vinaigrette image

Provided by Nancy Fuller

Time 20m

Yield 8 to 10 servings

Number Of Ingredients 11

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
2 tablespoons mayonnaise
2 tablespoons white wine vinegar
1 tablespoon Dijon mustard
1 tablespoon chopped fresh tarragon
1/2 small shallot, minced

Steps:

Preheat the oven to 425 degrees F. Line a sheet tray with foil.
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.
Serve on a bed of spring mix and drizzle with the Creamy Herb Vinaigrette.
Add the mayonnaise, vinegar, mustard, tarragon and shallots to a bowl and whisk until smooth and emulsified.

Warm Asparagus With Tarragon Vinaigrette image

Provided by evelynathens

Categories Vegetable

Time 13m

Yield 4-6 serving(s)

Number Of Ingredients 8

2 tablespoons Dijon mustard
1/4 cup champagne vinegar
1/4 teaspoon salt
1/4 teaspoon fresh ground pepper
1/2 cup olive oil
2 shallots, peeled and finely chopped
2 tablespoons minced fresh tarragon
2 lbs asparagus

Steps:

Put the mustard in a small bowl. Whisk in the vinegar, salt and pepper. Slowly add the olive oil, whisking constantly, until completely incorporated. Stir in the shallots and tarragon. Set aside for at least 15 minutes.
Trim the asparagus, discarding woody ends. Steam, roast or grill the spears whole until just tender when pierced with a fork. Do not overcook.
Arrange the still-warm asparagus on a warm serving plate, spoon the dressing over it and turn the asparagus gently to coat.

Asparagus with Tarragon Sherry Vinaigrette image

Yield Makes 4 servings

Number Of Ingredients 9

1 1/2 lb medium asparagus, trimmed
1 tablespoon Sherry vinegar
2 teaspoons minced shallot
1/4 teaspoon Dijon mustard
1/4 teaspoon salt
1/8 teaspoon black pepper
3 tablespoons extra-virgin olive oil
1 1/2 teaspoons finely chopped fresh tarragon
1 large egg, hard-boiled

Steps:

Steam asparagus on a steamer rack set over boiling water, covered, until just tender, 3 to 5 minutes (depending on thickness), then transfer to a bowl of ice water to stop cooking. Drain well and pat dry with paper towels.
Whisk together vinegar, shallot, mustard, salt, and pepper in a small bowl and add oil in a slow stream, whisking until emulsified. Whisk in tarragon.
Halve egg and force each half through a coarse sieve into a bowl. Toss asparagus with 1 tablespoon vinaigrette and divide among 4 plates. Spoon remaining dressing over asparagus and top with egg.