Place a steamer basket in a large pot fileld with 1 inch of water. Bring to a boil. Add 1 pound trimmed asparagus, cover and cook until crisp-tender, 2 to 6 minutes.
In a bowl, stir together 2 tabelspoons mayonnaise, 1 tablespoon olive oil, 1 tablespoon white wine vinegar, and 1 teaspoon Dijon mustard. Season with salt and pepper. Drizzle over chilled steamed asparagus.