Prep: 1. Boil water for asparagus and eggs. 2. Mince garlic and tarragon. Make: 1. Place eggs in boiling water and boil for 10-12 minutes for hard boiled or 5-7 for soft. 2. Meanwhile, set asparagus in steamer over boiling water, covered, until just tender, 3 to 5 minutes (depending on thickness). 3. Whisk together vinegar, garlic, mustard, salt, and pepper in a small bowl and add oil slowly, whisking continuously. Add in tarragon. 4. Chop or halve eggs. 5. Toss asparagus with 1 tablespoon vinaigrette and divide among 4 plates. Spoon remaining dressing over asparagus and top with egg.
Getting the woody ends off asparagus is a snap! Check out our favorite trick here - https://www.youtube.com/watch?v=lO--KBhVzeE