Steps:

Tiny asparagus are particularly delicious steamed. Secure two handfuls of asparagus. Snap the cut If you don't have a vegetable steamer (either metal or bamboo), place a colander inside a pan of boiling water and cover with foil for 5 minutes. Meanwhile whisk a heaping teaspoon of French mustard, 3 tablespoons of olive oil and a tablespoon of red wine vinegar. Add a little white wine or water to loosen. Toss steamed asparagus with vinaigrette. Top with chopped fresh herbs: parsley, mint or basil.