INGREDIENTS
1
bunch Asparagus, thin
1/4 tsp
Lemon, zest
1/2 tsp
Tarragon, fresh leaves
4
Eggs
1/8 tsp
Colman's mustard powder
1 1/2 tbsp
Lemon juice, fresh
3/8 tsp
Black pepper, freshly ground
3/8 tsp
Kosher salt
2 tbsp
Apple cider vinegar
1 tbsp
Olive oil, extra virgin
1 tbsp
Butter, unsalted
3/4 cup
Heavy cream