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Roasted Asparagus with Lemon-Tarragon Vinaigrette

30 min.
Serves 8


For the vinaigrette :

Zest and juice of one large lemon

1 Tbsp. stone ground Dijon mustard

1 ½ Tbsp. chopped fresh tarragon

2 tsp. honey

⅓ cup olive oil

Kosher salt and freshly ground black pepper, to taste

For the asparagus:

2 bunches Farm Direct Supply asparagus, ends trimmed

3 Tbsp. olive oil

½ cup sliced almonds

2 Tbsp. unsalted butter

⅓ cup drained capers

2 Tbsp. minced garlic, about 6 medium cloves

⅓ cup Lemon-Tarragon Vinaigrette, recipe follows

Kosher salt and freshly ground black pepper, to taste


Step 1.

For the vinaigrette:

Using a medium bowl, whisk the lemon zest and juice, mustard, tarragon and honey until combined. Slowly drizzle in the oil, whisking constantly, until combined, season with salt and pepper. Store refrigerated in an airtight container or glass jar.

Step 2.

Position a rack in the center of the oven, preheat to 425°F. Place the asparagus on a rimmed baking sheet and toss with olive oil to coat, spreading the spears in a single layer, season with salt and pepper.

Step 3.

Roast the asparagus until just tender when pierced with a paring knife, about 10 minutes. Remove from the oven and transfer to a serving dish.

Step 4.

While the asparagus is roasting, heat a medium saute pan over medium heat. Add the sliced almonds and toast, stirring frequently, until golden brown, about 5-7 minutes. Add the butter, and when it begins to foam, add the capers and garlic. Saute until the garlic is light brown and crispy.

Step 5.

Using a slotted spoon, remove the almond mixture from the pan and spoon over the asparagus. Drizzle with Lemon-Tarragon Vinaigrette, serve additional dressing on the side.