Cook asparagus in a skillet in a small
amount of water for 68 minutes or until crisp-tender;
drain well. Cover and refrigerate for at least an hour.
In a jar with a tight-fitting lid, combine the vinegar,
oil, mustard, sugar, tarragon, salt, and pepper. Shake
well. Cover and refrigerate for at least an hour. Place
asparagus in serving bowl. Top with ham, onions, and dressing.
Serve with a slotted spoon.