Nothing says spring more than asparagus. This attractive dish is ideal for a buffet table or a special dinner.
Snap the tough ends off the asparagus.
Using a vegetable peeler, lightly peel the bottom half of the asparagus.
Bring a pot of salted water to a boil and blanch the asparagus for 4 to 6 minutes depending on the thickness.
Plunge into a bowl of ice water. Drain and pat dry.
Make the dressing by placing the mustard in a small bowl. Whisk in the vinegar until smooth.
Slowly whisk in the olive oil until smooth and thick.
Season with salt and pepper to taste. Stir in tarragon if using.
Place asparagus on an oval dish. Drizzle dressing over top.
Using a box grater, grate the egg over top.
Garnish with tarragon and capers if using.