Ingredients
2 TBSP Creole mustard
1/4 cup Champagne vinegar
1/4 tsp salt
1/4 tsp freshly ground peper or white peper
1/2 cup extra-virgin olive oil
2 green onions, white only, finely chipped
1 1/2 TBSP finely minced fresh tarragon
1 1/2 lb un-trimmed fresh asparagus to equal 1 lb trimmed.
Preparation
In a small bowl, combine the Creole mustard, vinegar, salt and pepper. Whisk until well blended.
Add olive oil slowly, whisking constantly, until completely incorporated.
Stir in the chipped green onion and tarragon.
Let stand at room temperature while the asparagus is cooking.
Steam or grill the asparagus just until the spears can be easily pierced with a fork.
Drizzle with a small amount of vinaigrette when served, like gravy.
