1/3 cup mayonnaise
1/4 cup Dijon-style mustard
2 tablespoons lemon juice
2 tablespoons olive oil
Salt and freshly ground black pepper to taste

Whisk together the mayonnaise, mustard and lemon juice. Whisk in the olive oil, then add salt and pepper to taste. Serve over hot or chilled asparagus that has been carefully arranged on a beautiful platter. Yields about 3/4 cup sauce; enough for 1-1/2 to 2 pounds of asparagus.