Bring a pan of water to the boil and blanch the asparagus for 2-3 minutes. Add the sliced shallots to the pan for 30 seconds then drain the pan and run the veg under cold water.
Drain again and put into a salad bowl with the courgette, feta, poppy seeds and tarragon.
To mix the dressing put the juice of the lemon, oil, mustard and creme fraiche in jar with a screw top. Season and shake to combine. Drizzle over the salad and toss well.
Taste and adjust the seasoning of necessary.