Categories: Vegetables, Ceideburg 2 
      Yield: 3 servings 
  
      1 lb Asparagus 
    1/2 c  Olive oil 
      2 tb Dijon-style mustard 
    1/4 c  White wine vinegar 
    1/4 ts Salt 
    1/4 ts Freshly ground black pepper 
      2    Shallots peeled, finely 
           -chopped 
      2 tb Minced fresh tarragon 
  
  This simple dish has such a compelling taste, you'll never have leftovers. 
  Trim the asparagus, discarding woody ends.  Steam the spears whole, for 
  about 3 or 4 minutes, until just tender when pierced with a fork. Do not 
  overcook.  Rinse in cold water, drain. 
   
  Place the olive oil in a small bowl; add the mustard and beat until the oil 
  thickens.  Add the vinegar, salt pepper, shallots and tarragon. Arrange the 
  still-warm asparagus on a serving plate and pour the dressing over it. 
   
  Serves 3 or 4. 
   
  PER SERVING:  270 calories, 3 g protein, 6 g carbohydrate, 28 g fat (4 g 
  saturated), 0 mg cholesterol, 234 mg sodium, 1 g fiber. 
   
  From the San Francisco Chronicle, 4/21/93. 
   
  Posted by Stephen Ceideberg; May 11 1993.