Directions

Prepare a bowl of ice and cold water.

Put asparagus in a 12-inch heavy skillet, then cover with cold water. Bring water to a boil and add 2 teaspoons salt, then reduce heat and simmer asparagus, uncovered, until just tender, 6 to 8 minutes. The best way to know when they're done is to poke a spear with a paring knife; it should slide in easily. Transfer with tongs to ice water, then to a clean kitchen towel. Pat dry.

Whisk together vinegar, shallot, mustard, pepper, and remaining 1/4 teaspoon salt in a small bowl, then add oil in a slow stream, whisking until emulsified.

Toss asparagus with 1 tablespoon vinaigrette in a large shallow bowl letting them marinate covered in the refrigerator at least 4 hours and up to 24 hours.

When you are ready to serve hard-boil the eggs. Let them cool and peel them. Cut each egg in half lengthwise and separate the yolks from the whites then force the yolks through a medium-mesh sieve into another small bowl. Save the whites for another use. Divide asparagus among 4 plates, or onto 1 large serving platter. Spoon additional vinaigrette over asparagus and top with egg yolks.