Roasted Asparagus Salad

Roasted asparagus salad is one of those quick and easy side dishes that goes with almost everything. Fresh asparagus has a delicate flavor and requires very little seasoning. Roasting it with olive oil and minced garlic proves just how simple it can be to prepare stunning asparagus dinner ideas.

Although there are many ways to cook asparagus, this recipe for oven-roasting is one of our favorite ways to enhance the spring veggie’s crisp texture. Once cooled, a tarragon-infused dressing coats the spears, giving them a zesty and herbaceous finish. The smooth dressing will soften the asparagus slightly if made ahead of time, so we recommend bringing the two together just before serving.

There are so many ways to serve this spring asparagus salad. Pair it with meaty mains like roast chicken or juicy lamb chops, serve it alongside grilled fish, or add it to vegetarian recipes like grain bowls or stir-fries. You can even plate the asparagus salad with poached eggs and lather it with silky hollandaise sauce for a perfect brunch dish. The opportunities are endless!

Roasted Asparagus Salad Ingredients

• Asparagus: Fresh asparagus is key for this recipe. Trim the stalks before roasting, as the bottoms can be tough. Also, ensure you don’t overcook the spears, which can make them mushy.
• Olive oil: Since it’s used for roasting the asparagus and making the dressing, we suggest using a high-quality olive oil brand.
• Garlic: Minced garlic gains a deep, nutty flavor when roasted.
• Tarragon: Fresh tarragon has a delicate, almost licorice-like flavor that adds a nice herbaceous quality to our dressing. You could use dry tarragon, but reduce the amount to one-third, as dried herbs are more concentrated in flavor.
• Vinegar: We suggest using either cider vinegar for its mildly sweet and tart flavor or red wine vinegar for its bolder, tangier quality.
• Dijon mustard: We prefer Dijon mustard for this recipe, as it adds a certain depth of flavor. It’s slightly spicy but also has a layer of sweetness throughout. If you don’t have any in the pantry, feel free to use whole grain or yellow mustard instead.
• Lemon juice: Zesty lemon juice adds the perfect level of acidity to the dressing.

Directions

Step 1: Roast the asparagus

Place the asparagus in a 13×9-inch baking dish coated with cooking spray. Combine the olive oil and minced garlic.

Editor’s Tip: If you don’t want to dirty another mixing bowl for the oil and garlic, pour them directly into the baking dish and toss everything together at once. While a spatula or spoon can do the job, don’t be afraid of getting your hands dirty to ensure an even coat.

Pour it over the asparagus.

Turn to coat.

Bake, uncovered, at 400°F for 20 to 25 minutes or until tender, turning after 10 minutes. Let the roasted asparagus cool completely.

Step 2: Add the dressing

In a small bowl, whisk together the olive oil, tarragon, vinegar, Dijon mustard, lemon juice, salt and pepper.

Pour the mixture over the asparagus and turn to coat.

Editor’s Tip: Instead of using a bowl, add the dressing ingredients to a jar with a sealable lid. Shake well to mix, and store any leftover dressing in the same jar.

Step 3: Serve or chill

Serve immediately or allow to marinate. Serve the roasted asparagus salad at room temperature. If desired, top with additional fresh tarragon and pepper.

Editor’s Tip: If you decide to let the asparagus marinate, cover the bowl with storage wrap and let it chill in the fridge. Take the bowl out of the fridge about 30 minutes before serving to take the chill off.

Recipe Variations

• Add spice: There are different ways to spice up this roasted asparagus salad. You could add crushed red pepper flakes before roasting the asparagus, or make the dish more pungent by adding prepared horseradish to the dressing.
• Give it extra crunch: Toasted nuts or sesame seeds can add a textural dimension to the dish.
• Sprinkle on cheese: Finely grated Parmesan cheese pairs exceptionally well with asparagus, adding a pop of saltiness. You can also add crumbled feta or blue cheese for a stronger flavor.

How to Store Roasted Asparagus Salad

Store roasted asparagus salad in an airtight container in the refrigerator. It should last for up to four days. You can use the leftovers in other asparagus recipes, like roasted asparagus risotto or asparagus quiche.

Can you make roasted asparagus salad ahead of time?

We don’t recommend making asparagus salad too far in advance, as the spears will lose their crisp texture as they sits in the acidic dressing. You could prepare the asparagus and vinaigrette ahead, storing them in separate containers in the fridge so the salad doesn’t become soggy.

Roasted Asparagus Salad Tips

What dressing pairs best with roasted asparagus salad?

The best salad dressing recipes for roasted asparagus salad are an herbaceous vinaigrette, an indulgent creamy Italian dressing or a zesty balsamic vinaigrette. There are no wrong answers to this question, and you can choose whatever flavors you enjoy best.

How do I prevent the asparagus from over-roasting?

To avoid over-roasting asparagus, keep an eye on the oven and test the asparagus for doneness toward the middle of the recipe’s listed cooking time. Cooking times can vary depending on the size of the asparagus, so it may take longer if the spears are thicker. You’ll know when the asparagus is finished when the stalks are bright green and crisp-tender when pierced with a fork and the tips may be slightly charred.

Can asparagus be served cold?

Asparagus can be enjoyed at various temperatures, including hot out of the oven, cold or even room temperature. You can blanch, roast or grill asparagus and keep it in the fridge until you’re ready to eat. Enjoy it cold if you like, or let it come to room temperature to let the flavors come alive a bit. Add a zesty vinaigrette and cold deli meats like salami or prosciutto to create a tasty, cold asparagus appetizer.