2 dozen white asparagus, trimmed, stems peeled (see Cook's Note)
3 hard-boiled egg yolks (whites reserved for another use)
1 tablespoon Dijon mustard
3 tablespoons white wine vinegar
1/4 cup olive oil
1 tablespoon chopped capers
4 cornichons, chopped
1 tablespoon chopped fresh tarragon
Salt and pepper
Edible flowers, for garnish, optional
I find it easiest to lay the asparagus on a board while peeling them so they don't snap. I also trim the bottoms of the asparagus so they are all the same length, as I find it presents better on the plate.
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