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White asparagus on a plate with sherry shallot dressing and chopped chives.
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White asparagus with sherry shallot dressing

Roasted, tender white asparagus recipe drizzled with sherry shallot dressing is the perfect side dish for your next spring dinner.
Course Side Dish
Cuisine American
Keyword roasted asparagus, sherry shallot dressing, white asparagus
Prep Time 10 minutes
Cook Time 12 minutes
Servings 8
Calories 89kcal
Author Katie Beck

Equipment

  • blender or food processor

Ingredients

For the roasted asparagus

  • 2 bunches white asparagus peeled and bottoms trimmed
  • 2 teaspoon olive oil

For the sherry shallot dressing

  • ΒΌ cup finely chopped shallots
  • 1 teaspoon chopped garlic cloves
  • β…“ cup sherry vinegar
  • 2 teaspoon Dijon mustard
  • 1 teaspoon brown sugar
  • β…” cup of olive oil
  • Salt and pepper to taste
  • 1 tablespoon chopped chives optional as a garnish

Instructions

  • Preheat oven to 425 degrees and line a baking sheet with parchment paper or foil. Place your peeled and trimmed white asparagus on the lined baking sheet and drizzle with the 2 teaspoon of olive oil and sprinkle with a bit of salt and pepper. Roast in the oven for about 10-15 minutes, until tender and lightly browned on the outside.
  • Meanwhile make the dressing. Simply place all ingredients (leaving out a teaspoon of the chopped shallots) in a blender or food processor and blend on high until completely blended and emulsified. The dressing should look almost creamy and be thick. Taste and season with additional salt and pepper if needed.
  • Place the roasted white asparagus on a platter and drizzle with the dressing and top with the chopped shallots and chives, if using, to garnish.

Notes

You can roast the asparagus ahead of time and serve at room temperature with room temperature dressing if you like, and to save space and cooking time for a holiday.
The sherry shallot dressing can be made up to 10 days ahead and stored in a mason jar in the fridge. For drizzling on roasted vegetables, I would serve the dressing at room temperature (leave out of the fridge for about 45 minutes before serving), but for salads you can use cold. Shake dressing in the mason jar before using again.

Nutrition

Calories: 89kcal | Carbohydrates: 1g | Fat: 10g