Directions

1. 1

   Grip each asparagus spear firmly at both ends and bend gently until it snaps naturally at the point where the tender top separates from the woody stem. Rinse the tender spear tips thoroughly under cool running water, rubbing gently to remove any trapped grit or sand between the tips.

2. 2

   Prepare a large bowl filled with ice and cold water, then set it nearby. Fill a steamer pot with water according to the manufacturer's instructions and bring to a boil. Arrange the asparagus spears flat in the steamer basket and steam for 5 to 6 minutes. Check doneness by piercing the center of a spear with the tip of a paring knife—it should slide through with minimal resistance.

3. 3

   Carefully transfer the steamed asparagus to the ice bath and let sit just until cooled through, about 1 to 2 minutes. Remove the spears and place them on a clean kitchen towel to drain completely.

4. 4

   In a small bowl, combine the vinegar, salt, and minced shallots. Stir with a fork and let the mixture rest for 2 to 3 minutes to allow the shallots to soften and flavor the vinegar. Whisk in the Dijon mustard, then slowly whisk in the olive oil until the dressing is emulsified and well combined.

5. 5

   Peel the hard-cooked eggs and dice them finely. Fold three-quarters of the diced eggs into the dressing along with three-quarters of the chopped capers and three-quarters of the chopped parsley.

6. 6

   Arrange the cooled asparagus spears on a serving plate or platter. Pour the dressing evenly over the spears and use your hands to gently coat them, ensuring the vinaigrette reaches all the spears. Scatter the remaining diced eggs, capers, and parsley over the top. If the asparagus has absorbed much of the dressing, drizzle a small amount of additional olive oil over the dish. Serve immediately at room temperature.