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Asparagus with Tarragon Mustard Sauce

1 1/2 pounds asparagus
***Tarragon Mustard Sauce***
2 tablespoons white wine vinegar
2 tablespoons Dijon mustard
1/2 teaspoon Worcestershire sauce
1 teaspoon tarragon -- dried
1 pinch sugar
1/3 cup olive oil

To cook asparagus: Fill a large bowl with ice water and set aside. Trim off tough ends of asparagus and cut stalks to a uniform length. If stems are fat and tough, remove outer layer with a vegetable peeler. In a large pan of simmering (not boiling water) water, cook asparagus until tender but not limp. Immediately immerse cooked asparagus in ice water to stop cooking and set color. When completely cooled, drain on paper towels. Serve cold, at room temperature, or warm. To serve warm, reheat asparagus in a few tablespoons water in a shallow pan. Do not cover or asparagus will turn gray.

Make sauce by combining remaining ingredients, except oil, in a small bowl, Add oil in a slow, thin stream, whisking constantly, until emulsified.

Arrange asparagus on a serving dish; drizzle with sauce and serve.

Note: the sauce is great and would go with other freshly cooked vegetables too.

Serves 6