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!)
  • 1
    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


  1. Note: 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.
  2. In 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.
  3. Once you have cooked the asparagus now arrange the spears on a serving platter.
  4. Pour the vinaigrette evenly over the asparagus.
  5. Sprinkle 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

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