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Ingredients
2 tablespoons Dijon mustard
1/4 cup champagne vinegar
1/4 teaspoon salt
1/4 teaspoon fresh ground pepper
1/2 cup olive oil
2 shallots, peeled and finely chopped
2 tablespoons minced fresh tarragon
2 pounds asparagus
Instructions
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Put the mustard
in a small bowl. Whisk in the vinegar, salt and pepper.
Slowly add the olive oil, whisking constantly, until
completely incorporated. Stir in the shallots and tarragon.
Set aside for at least 15 minutes.
Trim the asparagus, discarding woody ends. Steam, roast
or grill the spears whole until just tender when pierced
with a fork. Do not overcook.
Arrange the still-warm asparagus on a warm serving plate,
spoon the dressing over it and turn the asparagus gently
to coat.
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