Citrus Tarragon Asparagus Salad

It makes me so happy when I can get good produce here in March. After 3 huge snowstorms in a row, I needed a little taste of spring, so when I saw fresh asparagus at the grocery store, I grabbed it.

I used this recipe from Cheryl M. as a jumping off point. I prefer my asparagus roasted rather than steamed or boiled, so I prepped all the veggies and laid them out on a sheet pan. I drizzled them with a little olive oil, then tossed them around to make sure that they were all covered nicely. I roasted them at 400 for about 15 minutes, my stalks were very thin. Thicker ones might need a bit longer.

I couldn't get fresh shallots or tarragon, so I used dried for both. I made the dressing ahead so that the shallots could rehydrate while I roasted the asparagus. The orginal recipe calls for white balsamic, and I only had the traditional type on hand. I love the little hint of orange, and being a New England girl, I might substitute maple syrup for the honey when I make it again. This is a fantastic starter or side, and you definitely could make it a meal by adding some grilled chicken, thinly sliced grilled steak, or your favorite protein.

Thank you so much to Christie for hosting Easter Week, and to all the other #FestiveFoodies for sharing their #EasterRecipes! Be sure to check out the links at the bottom of the post and check back throughout the week for even more amazing recipes!

Citrus Tarragon Asparagus Salad

Author: Jolene's Recipe Journal

ingredients:

3 sweet red and yellow bell peppers
3 pounds fresh asparagus, trimmed
2 teaspoons olive oil

Dressing

1 teaspoon dried shallots
1/3 cup balsamic vinegar
2 Tablespoons grated orange peel
1 tablespoons dried tarragon
1 Tablespoon honey
1 teaspoon sea salt
1/4 teaspoon pepper
2/3 cup olive oil

instructions:

Heat oven to 400 degrees. Cut peppers into 1/4-in.-wide strips and place on a rimmed baking sheet. Add asparagus, and drizzle everything with 2t olive oil. Turn to make sure everything is coated, then spread into a single layer. Roast for approximately 15 minutes, until crisp/tender. Place in serving dish.
For dressing, in a small bowl, whisk vinegar, orange peel, dried shallots, dried 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. Yield: 12 servings.
Source: https://www.tasteofhome.com/recipes/citrus-tarragon-asparagus-salad

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