Cook asparagus in large pot of boiling salted water until crisp-tender, about 3 minutes. Drain. Refresh under cold water and drain again. (Can be prepared 1 day ahead. Cover and refrigerate.) Whisk vinegar, mustard, anchovies and pepper in small bowl. Gradually whisk in oil. Season to taste with salt. Arrange asparagus on platter. Spoon vinaigrette over and serve. Serves 8. veg 15