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Ingredients

Serves 4

• Coarse salt
• 2 bunches asparagus (about 2 pounds), trimmed
• 1/2 teaspoon Dijon mustard
• 1 1/2 tablespoons champagne vinegar
• Pinch of sugar
• Freshly ground pepper
• 3 tablespoons extra-virgin olive oil
• 1 teaspoon lemon zest
• 1/2 teaspoon finely chopped fresh tarragon

Description

Asparagus Is At Its Flavorful Best For Only A Short Time, Usually Between March And May, When You\'ll Want To Avail Yourself Of Its Abundance. There Are, Of Course, A Number Of Ways To Prepare And Serve Asparagus, But This Method, In Which It Is Paired Wi

Martha Stewart