Wash and trim asparagus. Cook until crisp tender. Immediately immerse in ice water. When cool drain and blot dry with paper towels.

VINAIGRETTE DRESSING:

3/4 c. olive oil
1/2 tsp. Dijon mustard
Fresh ground pepper
5 tbsp. balsamic vinegar
1/2 tsp. dry tarragon

Put ingredients in a jar and shake very well. Pour over asparagus.