• 2 bundles of asparagus
• a drizzle of olive oil
• Fleur de sel, to taste
• 8 room temperature eggs
• 125 ml (½ cup) of mayonnaise
• 10 ml (2 tsp.) Dijon mustard
• 30 ml (2 tbsp.) sour cream
• 125 ml (½ cup) olive oil
• 45 ml (3 tbsp.) red wine vinegar
• 1 lemon with zest
• 1 ml (½ tsp.) salt
• 60 ml (4 tbsp.) chopped tarragon

• 160 ml (⅔ cup) water
• 160 ml (⅔ cup_ red wine vinegar
• 160 ml (⅔ cup) sugar
• 2 bay leaves
• a pinch of salt
• 5 or 6 shallots finely chopped
• 1 baguette

Directions