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1
Prepare an ice water bath by filling a large bowl halfway with ice and water; set aside.
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2
Set the egg in a medium pot and fill it two-thirds of the way with cold water.
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3
Bring to a boil, then remove from heat.
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4
Cover and let sit for 10 minutes.
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5
Using a slotted spoon, transfer the egg to the ice water bath.
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6
(Reserve the hot water for cooking the asparagus.)
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7
Crack the egg against the bowl in the water bath so that the shell fills with water.
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8
Peel while still warm.
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9
Keep the egg in the water until cool.
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10
Set the ice water bath aside, adding more ice as needed.
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11
Bring the pot of hot water back to a boil and salt heavily.
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12
Add the asparagus and cook until the stalks are knife tender, about 2 to 5 minutes depending on their thickness.
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13
Drain and transfer immediately to the ice water bath to cool.
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14
Once cool, dry with a paper towel and set on a serving dish.
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15
In a small, nonreactive bowl, whisk together the lemon juice, mustard, and a pinch each of salt and pepper.
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16
Add the oil in a slow, steady stream while whisking.
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17
Season as needed with more salt and pepper and drizzle the vinaigrette over the asparagus.
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18
Using the back of a metal spoon, push the reserved hard-boiled egg through a strainer and sprinkle over the asparagus.
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19
Season the egg with salt and pepper and serve.
