Serves: 8

Ingredients

Salt for boiling water plus ¾ teaspoon, divided

3 bunches asparagus, woody ends trimmed, peeled if desired

1 shallot, peeled and roughly chopped

¼ cup extra-virgin olive oil

3 tablespoons champagne vinegar

1 tablespoon honey

1 tablespoon chopped tarragon

2 teaspoons Dijon mustard

Freshly ground pepper to taste

Directions

Bring a large pot of salted water to a boil. Make an ice bath by filling a large bowl with ice and cold water. Add asparagus to the boiling water and cook until crisp tender and bright green, 3 to 4 minutes. Drain the asparagus and transfer to the ice bath to cool.

Meanwhile, combine shallot, olive oil, vinegar, honey, tarragon, Dijon and the remaining ¾ teaspoon salt in a blender. Puree until smooth.

Arrange asparagus on a platter. Drizzle with the vinaigrette and grind tons of pepper on top.