When the asparagus is cooked, remove it from the heat and plunge it quickly into cold water in order to stop the cooking.
1 ½ pound asparagus
¼ cup olive oil
1 tablespoon white wine vinegar
2 tablespoon sour cream
1 tablespoon Dijon mustard
2 tablespoons finely chopped red onion
1 teaspoon dried tarragon, crumbled
Salt and pepper to taste
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In a large skillet, Bring 1/2 inch of water to a boil over high heat. Meanwhile, cut or break off the tough end of the asparagus. Using a vegetable peeler, peel the lower half of each asparagus
Add the asparagus to the boiling water. Reduce the heat to low, cover, and cook the asparagus until they are crisp tender, 8 to 10 minutes. Drain and rinse the asparagus with cold water. Pat them dry with paper towels and place them on a serving platter. Refrigerate while preparing the sauce.
In a small bowl, using a wire whisk, big oil with vinegar, mustard, and tarragon until well mixed. Beat in sour cream until smooth. Season the mixture with salt and Pepper
Spoon the mustard mixture of across the center of the asparagus, sprinkle it with chopped red onion.
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