This braised asparagus with oranges and tarragon is a bright, elegant side dish that celebrates spring in the most delicious way. White asparagus is gently braised in white wine and fresh orange juice, then finished with sweet orange segments and fresh tarragon for a burst of citrus-herb flavor. It’s light, aromatic, and beautifully simple—ready in under 30 minutes with just a few seasonal ingredients. A perfect side for Easter, spring gatherings, or any weeknight dinner.
Ingredients for Braised Asparagus with Orange and Tarragon
This braised asparagus recipe keeps it minimal with just a handful of fresh ingredients. Here’s what you’ll need:
- White asparagus – peeled and trimmed.
- Oranges – sweet navel oranges are best; use the juice and segments.
- Shallots – for delicate sweetness and depth.
- White wine – adds acidity and balances the citrus.
- Butter – gives the sauce richness and body.
- Fresh tarragon – adds a subtle anise-like aroma that pairs beautifully with citrus.
- Olive oil, salt, and pepper – for sautéing and seasoning.
How to Make Orange-Tarragon Braised Asparagus
Making this springtime asparagus dish is easy and fuss-free. Here’s a quick overview:
- Sauté shallots in olive oil, then add the peeled asparagus and give it a quick sear.
- Deglaze with orange juice and white wine, cover and gently braise until tender.
- Finish by reducing the sauce, stirring in butter, tarragon, and orange segments.
Get the exact ingredient quantities in the printable recipe card below.
Why You’ll Love This Asparagus with Orange and Tarragon Recipe
There’s a lot to love about this dish. Here are five reasons it’ll become a springtime staple:
- Simple and elegant – minimal ingredients, big flavor payoff.
- Showcases seasonal produce – the best way to enjoy white asparagus in peak season.
- Pairs with everything – serve alongside fish, chicken, or roasted potatoes.
- Perfect for entertaining – looks stunning on the plate and tastes even better.
- Light yet flavorful – ideal for spring lunches or Easter brunch.
If you love this recipe, you’ll also enjoy these asparagus dishes:
- Asparagus with Lemon Bagna Càuda Sauce
- Roasted Asparagus with Parmesan Truffle Vinaigrette
- Roasted White Asparagus with Tahini-Lemon Sauce
Braised Asparagus with Oranges and Tarragon
A simple recipe for braised white asparagus with sweet oranges and fresh tarragon — light, elegant, and perfect for asparagus season. Ready in just 25 minutes!
Ingredients
- 2 navel oranges, peeled and segmented (reserve the juice for the sauce)
- 3 shallots, peeled and finely chopped
- 2 tablespoons extra virgin olive oil
- 600 g white asparagus
- 250 ml white wine
- 2 tablespoons butter
- 2 tablespoons fresh tarragon, finely chopped
- sea salt and freshly ground black pepper, to taste
Method
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Segment the oranges over a bowl to catch the juice. Set both segments and juice aside.
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Trim the woody ends of the asparagus and peel the outer layer using a vegetable peeler.
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Heat olive oil in a large skillet over medium heat. Add the shallots and sauté until soft. Add asparagus and cook for 2 minutes, turning occasionally.
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Pour in the white wine and reserved orange juice, season with salt and pepper, and bring to a boil. Immediately reduce the heat, cover, and let simmer until asparagus is tender (about 8–10 minutes, depending on desired softness). Transfer asparagus to a serving dish and cover with foil.
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Increase heat and reduce the sauce in the skillet until most of the liquid has evaporated. Remove from heat, stir in the butter until smooth, then add tarragon and orange segments. Stir gently.
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Spoon the sauce over the plated asparagus and serve immediately.
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Enjoy!
Notes
For a relaxing atmosphere in the kitchen I recommend my personal Elle Republic: Chilled Out Kitchen Tunes Playlist on Spotify.
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