Asparagus with Pistachio viniagrette

1/2 cup fresh lemon juice
1 shallot, chopped
2 Tbsp. fresh Tarragon
1 Tbsp. red wine vinegar
1 tsp. sugar
2 tsp. Dijon mustard
1/4 tsp. salt
1/4 tsp. pepper
1/4 cup olive oil
1/4 cup pistachios

Combine all ingredients through the pepper in a blender or food processor until smooth.  Slowly add the olive oil to combine.  Add the pistachios and pulse until they are finely chopped.  Makes 1 cup

Serve over grilled or roasted asparagus, or over salmon or other vegetables or meat.