Asparagus with Horseradish Vinaigrette



Perfect side dish or appetizer for your upcoming Easter or Passover/Pesach celebration! You should be able at this time of year to find fresh horseradish but if not, substitute with jarred (I like Bubbies® brand because it is about as close to fresh as you can get). Skip the egg if you want the vegan option. C/O NY Times. Update: and I very recently discovered that Trader Joe's offers a jarred horseradish that I really like, too. FYI 20 April 2017

★★★★★ 1 vote
4-8 or more (depending on whether this is served as a side dish or appetizer)
10 Min
5 Min
Stove Top


1 1/2 lb
fresh asparagus
2-3 Tbsp
mixed fresh herbs (fresh!) (i used fresh chives from our garden but i think that dill or tarragon would be good, too!)
hard-boiled egg


2 Tbsp
freshly grated horseradish
1 medium
shallot, peeled and finely chopped
1/4 c
champagne vinegar (or white wine vinegar)
freshly cracked black pepper
salt, to taste
1/3 c
olive oil or similar oil (greatly reduced from 1 cup but add more if desired)

How to Make Asparagus with Horseradish Vinaigrette


  • 1Note: The original recipe calls for boiling the asparagus which you can do. However, I much prefer either lightly steaming, pan/outdoor grilling or roasting asparagus for superior taste and texture.
  • 2In a small glass bowl whisk together the vinaigrette ingredients. Taste and adjust seasoning if necessary. Best if the vinaigrette is prepared 1 hour in advance.
  • 3Once you have cooked the asparagus now arrange the spears on a serving platter.
  • 4Pour the vinaigrette evenly over the asparagus.
  • 5Sprinkle the chopped herb(s) over the asparagus and garnish with the hard boiled egg.

    Serve warm or at room temperature.

Printable Recipe Card

About Asparagus with Horseradish Vinaigrette

Main Ingredient: Vegetable
Regional Style: Mediterranean
Dietary Needs: Vegetarian
Other Tag: Quick & Easy