Charred Asparagus & Tarragon Vinaigrette

This dish highlights smoky, blistered spring asparagus paired with creamy mozzarella and a sharp, herbaceous Dijon dressing.

1 lemon, halved 1 tsp tarragon Dijon mustard ⅓ cup extra virgin olive oil 2 bunches fresh green asparagus, woody ends trimmed 1 pinch salt and freshly ground black pepper, to taste 240g fresh mozzarella, torn into bite-sized pieces 1 bunch fresh soft herbs (such as tarragon, basil or chervil)