Salt for boiling water plus ¾ teaspoon, divided
3 bunches asparagus, woody ends trimmed, peeled if desired
1 shallot, peeled and roughly chopped
¼ cup extra-virgin olive oil
3 tablespoons champagne vinegar
1 tablespoon honey
1 tablespoon chopped tarragon
2 teaspoons Dijon mustard
Freshly ground pepper to taste
Bring a large pot of salted water to a boil. Make an ice bath by filling a large bowl with ice and cold water. Add asparagus to the boiling water and cook until crisp tender and bright green, 3 to 4 minutes. Drain the asparagus and transfer to the ice bath to cool.
Meanwhile, combine shallot, olive oil, vinegar, honey, tarragon, Dijon and the remaining ¾ teaspoon salt in a blender. Puree until smooth.
Arrange asparagus on a platter. Drizzle with the vinaigrette and grind tons of pepper on top.