Choron sauce: In a small saucepan, combine the white wine vinegar, shallots, peppercorns and 2 tablespoons of tarragon leaves and set over a medium-high heat. Bring the saucepan to a boil and reduce by 2/3, about 3 minutes. Remove from the heat and strain into a heatproof bowl. Add the egg yolks and water and whisk to incorporate. Set over a pan of simmering water and continue to whisk until the egg starts to thicken, about 2 to 3 minutes. Remove the bowl from the heat, and slowly drizzle a little of the clarified butter into the oil. Whisk constantly to incorporate. Return the bowl to the heat, whisk again, and when the egg starts to thicken again, continue to add more of the butter to the egg. Remove from the heat periodically to cool the bowl, and return it once cooled slightly. Continue in this on-the-heat, off-the-heat fashion until all of the clarified butter is incorporated. Remove the bowl from the saucepan, and season with 1/2 teaspoon of the salt and the white and cayenne peppers. Whisk to incorporate, then fold the tomato puree and the tomato concasse into the sauce. Add the chopped tarragon and keep warm while you cook the asparagus (do not allow the sauce to boil or it will separate.)
Asparagus: Set a large, 6-quart stock pot filled with 2 quarts of water over high heat. Once the water is boiling, add 1 tablespoon of salt to the pot. Place the asparagus in the water and cook until just tender, 2 to 3 minutes. Remove the asparagus from the water and place on a platter. Drizzle the warm choron sauce over the asparagus and serve immediately.
Yield: about 4 to 6 servings; 1 1/2 cups choron sauce