Asparagus With Vinaigrette

Ingredients
1/2 pounds fresh asparagus
2 tablespoons Dijon mustard
2 tablespoons minced fresh tarragon (or other favorite herb)
2 tablespoons sherry or Balsamic vinegar
1/4 teaspoon salt
Large pinch of freshly ground pepper
1 cup vegetable oil
1 cup olive oil

Directions
Peel the asparagus stems. Bring a large pot of heavily-salted water to a boil. Place asparagus in the boiling water and cook until tender, but still firm (about 5 minutes). Remove the asparagus and plunge them into a bowl of ice water to stop the cooking process. To make the vinaigrette: whisk together mustard, tarragon, vinegar, salt and pepper. Incorporate oil by pouring in a slow steady stream, whisking the entire time. Arrange 4-6 asparagus spears per person on individual plates, spoon over approximately 2 tablespoons of vinaigrette.