4 to 6 asparagus spears per person
2 tbsp. vinaigrette per person
2 tsp. Dijon mustard
2 tsp. minced fresh tarragon
2 tbsp. sherry wine vinegar or good wine vinegar
2 egg yolks
1/4 tsp. salt
a large pinch of freshly ground pepper
2 cups salad oil, such as safflower or vegetable
1. Peel the asparagus. In a large pot, bring heavily salted water to a boil. Place asparagus in the water and cook until tender but still firm (about 5 minutes from the time the water returns to a boil). Remove the asparagus from the pot and refresh in ice water to stop the cooking process.
2. With a wire whisk, combine all the ingredients except the oil. Slowly, in a steady stream, add the oil, continuing to whisk all the while.