Bring a large pot of salted water (1 tsk salt) to boil. Fill a large bowl med ice and cold water. Add asparagus (woody ends trimmed) to the boiling water and cook 3 to 4 minutes. Drain and transfer to the ice bath to cool.
Combine peeled and roughly chopped shallot, olive oil, vinegar, honey, tarragon, Dijon land 3/4 tsp salt in a blender. Purée until smooth.
Arrange asparagus on a platter. Drizzle with the vinaigrette and grind pepper on top.