2 lbs. asparagus, cut about 3" off ends
2-3 tbsp. kosher style dill pickle pieces
1 c. olive oil
Salt & pepper to taste
1/2 c. tarragon vinegar
Pinch dry mustard, paprika
2-3 tbsp. each capers & chives

Cook asparagus in steamer (do not over cook). Should still be a little crunchy. Drain and dry with paper towels. Remove seeds from pickles and chop very fine. Combine with remaining ingredients. Chill. To serve, arrange chilled asparagus on salad plates. Spoon dressing over asparagus spears. Serve well chilled. 6 to 8 servings.