Roasted Asparagus In Garlicky Tarragon Dressing Recipes

TARRAGON ASPARAGUS

Steps:

• On a large plate, toss asparagus with oil, salt and pepper. Grill, covered, over medium heat 6-8 minutes or until crisp-tender, turning occasionally and basting frequently with honey during the last 3 minutes. Sprinkle with tarragon.

ROASTED ASPARAGUS

Steps:

• Preheat the oven to 400 degrees F.
• Break off the tough ends of the asparagus and, if they're thick, peel them. Place the asparagus on a baking sheet, drizzle with olive oil, then toss to coat the asparagus completely. Spread the asparagus in a single layer and sprinkle liberally with salt and pepper. Roast the asparagus for 25 minutes, until tender but still crisp.

ASPARAGUS WITH CREAMY TARRAGON VINAIGRETTE

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.

GARLICKY ROASTED ASPARAGUS

Steps:

• Preheat oven to 400 degrees. On a large rimmed baking sheet, toss asparagus with oil and garlic; season with salt and pepper. Roast until tender and browned in spots, 15 to 18 minutes. Serve warm or at room temperature.

OVEN-ROASTED ASPARAGUS

Steps:

• Preheat an oven to 425 degrees F (220 degrees C).
• Place the asparagus into a mixing bowl, and drizzle with the olive oil. Toss to coat the spears, then sprinkle with Parmesan cheese, garlic, salt, and pepper. Arrange the asparagus onto a baking sheet in a single layer.
• Bake in the preheated oven until just tender, 12 to 15 minutes depending on thickness. Sprinkle with lemon juice just before serving.

ASPARAGUS WITH TARRAGON LEMON SAUCE

Steps:

• Place asparagus in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 3-5 minutes or until crisp-tender. Drain., Meanwhile, in a small saucepan, combine olive oil and flour. Gradually stir in milk until smooth. Bring to a boil; cook and stir for 1 minute or until thickened. Remove from the heat. Stir in the lemon juice, tarragon and salt. Serve with asparagus.

TARRAGON ASPARAGUS SALAD

Steps:

• Place the first 7 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.

ROASTED-GARLIC ASPARAGUS

Steps:

• Preheat oven to 400°F.
• Line a large jelly-roll pan with parchment paper. Set aside.
• In a small pot, heat the oil, garlic, onion powder, and parsley on medium-low heat. Cook for 3 minutes, until the garlic mixture is fragrant but not browned.
• Spread the asparagus in a single layer on the prepared pan. Lightly sprinkle with coarse sea salt and freshly ground pepper. Drizzle on the garlic-oil mixture.
• Roast for 8-10 minutes, until the asparagus are bright green; do not overcook.
• Transfer to a platter and serve hot.

ASPARAGUS, GOAT CHEESE AND TARRAGON TART

Steps:

• Heat oven to 425 degrees. In a medium bowl, use a fork or a wooden spoon to mash together the goat cheese, egg, garlic, tarragon, lemon zest, salt and nutmeg until smooth. Switch to a whisk and beat in the crème fraîche until smooth.
• On a lightly floured surface, roll out puff pastry into a 13-by-11-inch rectangle about 1/8-inch thick. Transfer the dough to a parchment-lined cookie sheet. With a sharp knife, lightly score a 1/2-inch border around the edges of the puff pastry.
• Spread the crème fraîche mixture evenly inside the scored border. Line up the asparagus spears on top, and brush them with olive oil. Sprinkle some salt and the grated Parmesan over the asparagus.
• Bake until the pastry is puffed and golden, 25 to 30 minutes. Let it cool on the cookie sheet for at least 15 minutes or up to 4 hours before serving. Then sprinkle black pepper, red-pepper flakes (if using), the shaved Parmesan and tarragon leaves. Drizzle a little oil on top.

ROASTED TARRAGON ASPARAGUS

Steps:

• Place asparagus in a shallow baking dish coated with cooking spray. Drizzle with oil; sprinkle with pepper and salt. Toss to coat. Bake, uncovered, at 450° for 13-15 minutes or until crisp-tender, turning occasionally. Sprinkle with tarragon.

ROASTED ASPARAGUS TIPS

Steps:

• Pile asparagus onto a baking sheet. Combine lemon, shallot, extra-virgin olive oil and tarragon. Pour the dressing over the asparagus and turn to coat spears in fat. Season the asparagus with salt and pepper and roast 15 to 17 minutes at 375 degrees F. Remove asparagus from oven and toss with a squirt of lemon.

ROASTED ASPARAGUS SALAD WITH TANGERINE DRESSING

Steps:

• Preheat oven to 450°F. Place asparagus in medium bowl. Pour enough cold water over asparagus to cover; let stand 15 minutes. Drain. Spread asparagus in 13 x 9 x 2-inch baking pan; drizzle with oil. Roast asparagus until crisp-tender, turning occasionally, about 10 minutes. Transfer asparagus to platter; cool.
• Using sharp knife, cut peel and white pith from tangerines. Cut between membranes to release segments. Arrange tangerine segments atop asparagus. Whisk tangerine juice, vinegar, sesame oil, peel, garlic and ginger in small bowl to blend. Season dressing to taste with salt and pepper. Drizzle over asparagus. Sprinkle with green onion tops and peanuts and serve.

WARM ASPARAGUS WITH TARRAGON VINAIGRETTE

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

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.

CHEESY GARLIC ASPARAGUS

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Lightly grease a foil-lined baking sheet with nonstick spray.
• Mix olive oil, garlic, salt, and pepper together in a small bowl. Arrange asparagus on the prepared baking sheet, and drizzle oil mixture over top; toss to coat.
• Roast in the preheated oven until spears are vibrant in color and just beginning to get tender, 10 to 12 minutes. Remove from the oven and turn on the broiler.
• Top asparagus with mozzarella cheese. Return to the oven and broil until cheese melts and becomes golden, 4 to 5 minutes.

EASY ROASTED RANCH ASPARAGUS

Steps:

• Preheat oven to 425 degrees.
• In a bowl, mix the olive oil and dressing mix together.
• Cut off the hard ends of the asparagus (1 inch to 2 inches) Add the asparagus to the bowl and mix well.
• Spread the asparagus onto a baking sheet and cook at 425 degrees for 10 minutes. Check the asparagus to see if it is cooked all the way through. If it is thick asparagus you will need to cook it longer.
• Serve and season with salt and pepper if desired.

ROASTED ASPARAGUS WITH GARLIC DRESSING

Steps:

• Preheat the oven to 475 degrees. Snap off the tough woods ends of the asparagus and rinse the spears. Drain on paper towels. Spread the asparagus out on a cookie sheet and brush or toss with the olive oil.
• Roast the asparagus 10 to 12 minutes, or until tender when pierced with the tip of a knife. Alternatively, you can grill or steam the asparagus for 4 to 5 minutes, until tender. Arrange the asparagus on a serving plate.
• Stir together the ingredients of the garlic dressing until the sugar has dissolved. Pour over the asparagus or serve as a dipping sauce. Serve warm or at room temperature.

ASPARAGUS WITH HAZELNUTS AND TARRAGON VINAIGRETTE

Steps:

• Pour water into large pot to depth of 1 inch and bring to boil. Place asparagus on steamer rack set over water in pot. Cover pot and steam until asparagus is crisp-tender, about 4 minutes. Transfer asparagus to bowl of ice water and cool. Drain. Place asparagus on paper towels. (Can be prepared 6 hours ahead. Cover and refrigerate.)
• Combine shallots, vinegar, tarragon and mustard in bowl. Gradually whisk in oil. Season to taste with salt and pepper.
• Place baby lettuces on large platter. Arrange asparagus atop lettuces. Drizzle with vinaigrette. Sprinkle with hazelnuts.

ASPARAGUS WITH TARRAGON BUTTER

Steps:

• Trim woody ends from asparagus.
• Place the asparagus in a large frying pan with about 1 inch of boiling water.
• Cover with lid and cook for about 6-8 minutes, until the asparagus is tender but still firm.
• Drain well.
• Arrange the asparagus spears on a warmed serving dish.
• Make the tarragon butter by creaming together the remaining ingredients; heat it gently and pour over asparagus.
• Serve at once.

A CREAMY TARRAGON DRESSING

Steps:

• Whisk together 1st 6 ingredients in a small bowl until combined.
• Gradually whisk in oil in a slow, steady stream, whisking constantly until smooth.
• Whisk in green onion and tarragon.
• Use immediately, or store in an airtight container in the refrigerator up to 2 days.
• Let chilled dressing stand 30 minutes before using.

CITRUS-TARRAGON ASPARAGUS SALAD

Steps:

• Preheat broiler. Place peppers on a foil-lined baking sheet. Broil 4 in. from heat until skins blister, about 5 minutes. With tongs, rotate peppers a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place peppers in a large bowl; let stand, covered, 20 minutes., Meanwhile, in a 6-qt. stockpot, bring 8 cups water to a boil. Add asparagus in batches; cook, uncovered, just until crisp-tender, 1-2 minutes. Remove asparagus and immediately drop into ice water. Drain and pat dry; cut into halves., Peel off and discard charred skin on peppers. Remove stems and seeds. Cut peppers into 1/4-in.-wide strips. In a large bowl, combine asparagus, red peppers and shallots. For dressing, in a small bowl, whisk vinegar, orange zest, tarragon, honey, salt and pepper. Gradually whisk in oil until blended. Drizzle over asparagus mixture; toss to coat. Refrigerate up to 4 hours before serving, stirring occasionally.

ROASTED ASPARAGUS IN GARLICKY-TARRAGON DRESSING

Steps:

• Preheat the oven to 400°F.
• Combine all ingredients (except for asparagus) into large bowl.
• Toss the asparagus in the dressing until well coated.
• Arrange the asparagus on an ungreased baking sheet.
• Bake for 20-25 minutes, stirring/turning occasionally.
• May add a sprinkle of fresh grated Parmesan cheese, if desired.