Poached Arctic Char with Basil-Tarragon Mayonnaise
['2 large egg yolks*', '2 tablespoons fresh lemon juice', '1 tablespoon mustard powder', '1/4 cup fresh basil leaves', '1/4 cup fresh tarragon leaves plus 2 sprigs', '3/4 cup extra-virgin olive oil plus more for serving', '1 garlic clove, smashed', '2 tablespoons kosher salt plus more', '6 6-ounce arctic char steaks, each about 1 1/4" thick', '2 bunches asparagus (about 1 1/2 pounds), trimmed', 'Flaky sea salt (such as Maldon)']
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: Mayonnaise can be made 2 days ahead. Keep chilled.
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