Asparagus in Sauce Mimosa

Cover eggs with water in a small saucepan and set on high heat.

When the water comes to a rolling boil, turn off the heat and let the eggs set in the water until they are cool enough for you to handle them.

Bring a large pot of water to a boil and add salt to taste.

Cut off the bottom 1 to 1 1/2-inches of the asparagus.

Peel the asparagus, starting very lightly at the tip and gradually increasing pressure towards the base.

Boil the asparagus just until tender enough that a knife slides in easily, 4 to 5 minutes.

Remove from hot water to a pan of cold water to stop the cooking.

When almost ready to serve, shell the hard-cooked eggs and separate the whites from the yolks.

Chop separately as fine as possible and them combine them in a mixing bowl (chopped them together smears the yolks).

Add the parsley, mixed herbs, lemon juice and vinegar and stir together.

Stir in the olive oil.

Add 1/4 teaspoon salt, then taste and add more if necessary.

Pat the asparagus dry and arrange it on a platter.

Spoon the dressing on top in a swatch pattern across the middle of the spears.

Serve at room temperature.