Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1 1/2         pounds  asparagus
                        Tarragon Mustard Sauce
  2        tablespoons  white wine vinegar
  2        tablespoons  Dijon mustard
     1/2      teaspoon  Worcestershire sauce
  1           teaspoon  tarragon -- dried
  1              pinch  sugar
     1/3           cup  olive oil

Preparation:

To cook asparagus: Fill a large bowl with ice water and set aside. Trim off tough ends of asparagus and cut stalks to a uniform length. If stems are fat and tough, remove outer layer with a vegetable peeler. In a large pan of simmering (not boiling water) water, cook asparagus until tender but not limp. Immediately immerse cooked asparagus in ice water to stop cooking and set color. When completely cooled, drain on paper towels. Serve cold, at room temperature, or warm. To serve warm, reheat asparagus in a few tablespoons water in a shallow pan. Do not cover or asparagus will turn gray. Make sauce by combining remaining ingredients, except oil, in a small bowl, Add oil in a slow, thin stream, whisking constantly, until emulsified. Arrange asparagus on a serving dish; drizzle with sauce and serve. Note: tthe sauce is great and would go with other freshly cooked vegetables too.

Nutritional Information:

126 Calories (kcal); 12g Total Fat; (84% calories from fat); 2g Protein; 4g Carbohydrate; 0mg Cholesterol; 68mg Sodium