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Blend egg yolks, lemon juice, and mustard powder in a blender. Add basil and 1/4 cup tarragon. With machine running, drizzle in 3/4 cup oil; blend until smooth. Transfer mayonnaise to a small bowl, cover, and chill. Combine tarragon sprigs, garlic, 2 tablespoons kosher salt, and 6 cups water in a large deep, lidded skillet and bring to a boil. Add fish, cover, and remove skillet from heat. Let stand until fish is just opaque in the center, 6-8 minutes. Meanwhile, cook asparagus in a large pot of boiling salted water until crisp-tender, about 3 minutes; drain Serve fish with asparagus; top with mayonnaise, drizzle with some oil, and sprinkle with sea salt. DO AHEAD:
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Carbon steel wok for authentic wok hei and stir-frying
Hand blender for emulsifications, purees, soups, sauces
LED herb garden — grow basil, cilantro, parsley, dill year-round
Record your recipes and experiments — organized cooking journal