To cook asparagus; steam in white wine for 5 minutes. Remove from pot and immediately plunge into ice water and drain. Place asparagus in a glass baking dish; set aside.

To prepare vinaigrette, whisk together vinegar, tarragon and dry mustard. Slowly add oils to emulsify.

Pour vinaigrette over asparagus and refrigerate for at least 2 hours. Prior to serving, garnish with chopped walnuts and blue cheese.