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)


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.

About this Recipe

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