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1
Cover the Large eggs with cool water in a small saucepan and set over high heat.
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2
When the water comes to a rolling boil, turn off the heat and let the Large eggs sit in the water till they are cold sufficient for you to handle them.
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3
Bring a large pot of water to a boil and add in salt to taste.
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4
Cut off the bottom 1 to 1 1/2 inches of the asparagus.
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5
Peel the asparagus, starting very lightly at the tip and gradually increasing pressure toward the base.
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6
Boil the asparagus just till tender sufficient which a knife slips in easily, 4 to 5 min.
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7
Remove the asparagus from the boiling water to a pan of ice water to stop the cooking.
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8
When almost ready to serve, shell the hard-cooked Large eggs and separate the whites and the yolks.
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9
Chop them separately as fine as possible and then combine them in a mixing bowl (chopping them together smears the yolks).
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10
Add in the parsley, mixed herbs, lemon juice and vinegar and stir together.
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11
Stir in the extra virgin olive oil.
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12
Add in one-fourth tsp.
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13
salt, then taste and add in more if needed.
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14
Pat the asparagus dry and arrange it on a platter.
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15
Spoon the dressing over the top in a swatch across the middle of the spears.
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16
Serve at room temperature.
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17
This recipe yields 6 to 8 servings.
