Broiled Asparagus with Lemon-Tarragon Dressing

Isn’t it amazing what a little char can do to change the textures and flavors of food? I especially love the nutty earthy flavor a little char will bring to a stalk of asparagus. Wow.

We are so lucky to live in a world that makes seasons obsolete. Sure, you might not want to have an ice cream Sundae while watching the snow fall or eat a big bowl of chili on a hot summer’s day. But we could if we wanted to. Just as we can have Asparagus in the winter and apples in the summer.

I can remember not that long ago when fresh Asparagus was something reserved for the spring. The rest of the year you went without or ate Asparagus from a can. While I like pickled Asparagus, canned Asparagus is mushy gross. I love Asparagus so much, but never from a can. Fresh, it is my favorite vegetable. I could live on Asparagus. What about you?

Broiled Asparagus with Lemon-Tarragon Dressing
Asparagus
1 Bunch Asparagus spears, trimmed
4 teaspoons olive oil
Kosher salt, to taste
Black Pepper to taste

Heat the oven’s broiler and set the oven rack at about 6 inches from the heat source.

Trim asparagus of any woody ends. Toss the asparagus with 4 teaspoons olive oil, salt, and pepper. Spread out onto a baking sheet, and broil in the heated oven until the asparagus spears are just tender and begin to turn lightly brown, about 8 minutes. Turn the spears over halfway through cooking.

Lemon-Tarragon Dressing
1 Shallot, minced
1 tablespoon fresh Lemon Juice
1 teaspoon dried Tarragon
1/4 teaspoon Dijon Mustard
1 teaspoon Olive Oil

While the spears are cooking, prepare the dressing. Peel and finely mince the shallot. Whisking together the lemon juice, shallot, tarragon, mustard, and remaining teaspoon of olive oil in a small bowl; season to taste with salt and pepper.

To Serve: Place broiled asparagus on a serving platter and drizzle the dressing over the top.