Photo: Randy Mayor; Styling: Leigh Ann Ross
Total Time
20 Mins
Yield
4 servings

How to Make It

Step 1

Cook asparagus in boiling water 2 minutes or until crisp-tender. Drain.

Step 2

Combine lemon rind, lemon juice, tarragon, garlic, shallot, Dijon mustard, salt, pepper, and oil. Arrange asparagus on a platter. Drizzle tarragon mixture over asparagus; toss gently to coat.

Ratings & Reviews

Delish & Insanely Easy

Arilya
May 11, 2018
FANTASTIC! And I love that the dressing is easy & made completely beforehand so you can steam the asparagus at last minute & have everything ready in a quick sec while coordinating with main dish. 

Arilya's Review

Kimberly
March 27, 2012
This was super-quick and delicious. The asparagus was perfectly cooked (I let it go to about 3 minutes with medium-sized stalks). I squeezed a little extra lemon juice over the top and added a touch of salt, but it was really very good as-is. I served it with sirloin in mushroom-red wine reduction and a side of sweet potatoes topped with shallots and rosemary (both recipes also CL).