Can be prepared in 45 minutes or less.

Ingredients

　　3 tablespoons heavy cream

　　1/4 cup white-wine vinegar

　　1 tablespoon Dijon-style mustard or to taste

　　1 tablespoon minced shallot

　　a pinch of sugar

　　2 teaspoons fresh lemon juice, or to taste

　　3/4 cup olive oil

　　In a blender or food processor blend the cream, the vinegar, the mustard, the shallot, the sugar, and the lemon juice until the mixture is combined well, with the motor running add the oil in a stream, and blend the vinaigrette until it is emulsified. Add salt and pepper to taste and serve the vinaigrette over asparagus.