1/4 c. mayonnaise
2 tsp. Dijon mustard
3 tbsp. water
1/2 tsp. crushed tarragon
1/2 c. julienne carrots
1/2 c. sliced green onions
1 lb. fresh or frozen asparagus

Combine mayonnaise, mustard, tarragon, and 1 tablespoon water. Let stand 5 minutes. In saucepan, combine carrots, onions, and 2 tablespoons of water. Add asparagus. Cover tightly and cook 3-4 minutes or until desired tenderness. Serve with Dijon sauce.