Preparation

Make the mayonnaise:

• Put the egg yolk in a small bowl. Add a few drops of lukewarm water and whisk well. Begin adding the olive oil in a very thin stream, whisking constantly. When the sauce thickens and forms a creamy emulsion, you can add the oil a little faster. Whisk in the shallot, parsley, tarragon, and lemon juice. Season with 1/2 tsp. salt or more to taste. If needed, whisk in a few drops of water to loosen the mayonnaise until it’s spoonable, not stiff.

Prepare the asparagus:

• 将一大锅盐水带到高火上煮沸。将芦笋和布兰奇添加1分钟，以进行小长矛，或中等长矛1-1/2分钟。用钳子将芦笋转移到一碗冰水中。冷却后，将长矛从冰水中抬出，然后彻底拍干。
• Prepare a hot charcoal fire or gas grill. Put the spears on a rimmed baking sheet or platter. Drizzle with 1 Tbs. olive oil, season with a generous pinch of salt, and toss with your hands to coat the spears evenly.
• Position the grill grate as close to the coals or heat source as possible. Heat the grate and then arrange the asparagus on the grate directly over the heat with all the tips pointing in the same direction. Be sure to arrange the asparagus perpendicular to the bars so the spears don’t fall through. Grill, turning the spears once with tongs, until they’re blistered and lightly charred in spots, about 3 minutes total. Transfer to a platter and serve immediately, passing the mayonnaise separately.