Recipe of the Month: Asparagus with Tarragon Vinaigrette

May 1, 2017

Bring on the green! This Asparagus with Tarragon Vinaigrette dish from Healthy Seasonal Recipes is not only easy to make, but also Paleo-approved.

Ingredients (serves 8)

  • Salt for boiling water plus ¾ teaspoon, divided
  • 3 bunches asparagus, woody ends trimmed, peeled if desired
  • 1 shallot, peeled and roughly chopped
  • ¼ cup extra-virgin olive oil
  • 3 tablespoons champagne vinegar
  • 1 tablespoon honey
  • 1 tablespoon chopped tarragon
  • 2 teaspoons Dijon mustard
  • Freshly ground pepper to taste


  • Bring a large pot of salted water to a boil.
  • Fill a large bowl with ice and cold water.
  • Add asparagus to the boiling water and cook until crisp tender and bright green, 3 to 4 minutes.
  • Drain the asparagus and transfer to the ice water bowl to cool.
  • Meanwhile, combine shallot, olive oil, vinegar, honey, tarragon, Dijon and the remaining ¾ teaspoon salt in a blender. Puree until smooth.
  • Arrange asparagus on a platter. Drizzle with the vinaigrette and grind tons of pepper on top.

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