Asparagus With Shallot-Honey Dressing 6.000

Deb Lindsey for The Washington Post; tableware from Crate and Barrel

Local Living Mar 21, 2013

This holiday side dish is gluten-, egg- and dairy-free. The dressing has a creamy quality. Feel free to add grape tomatoes, pine nuts and/or chunks of ripe avocado for more texture and color.

Make Ahead: The asparagus can be cooked, cooled and refrigerated up to 1 day in advance. It's best to toss it with the dressing just before serving. You'll have leftover dressing, which can be refrigerated in an airtight container for up to 5 days.

Servings: 6 - 8
  • 2 pounds asparagus, preferably similar in thickness
  • 1/4 cup finely chopped shallot
  • Juice from 1 lemon (2 tablespoons)
  • 1 tablespoon honey
  • 2 cloves garlic
  • 1/4 teaspoon fine sea salt, or more as needed
  • 1/4 teaspoon freshly ground black pepper, or more as needed
  • 3 tablespoons extra-virgin olive oil


Bring a large pot of water to a boil over high heat. Fill a large bowl with ice water and ice cubes.

Meanwhile, trim the woody ends of the asparagus. Peel some of the stalks, if desired. Cut the asparagus on the diagonal into 1-inch pieces.

Add the asparagus to the pot and cook/blanch for 2 to 3 minutes, until it is just tender and bright green. Use a Chinese skimmer or wide slotted spoon to transfer it to the ice-water bath to cool.

Combine the shallot, lemon juice, honey, garlic, sea salt and pepper in a mini-food processor. Pulse until well combined. With the motor running, add the oil in a slow, steady stream to form an emulsified dressing.

Drain the asparagus; transfer it to paper towels to dry, then place in a large bowl. Add 4 tablespoons of the dressing and toss to coat evenly. Taste; adjust the seasoning or add dressing as needed.

Serve at room temperature.

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Recipe Source

Adapted from a recipe by Elaine Gordon, a master certified health education specialist and creator of

Tested by Bonnie S. Benwick.

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