with Vinaigrette Sauce
Fill a large frying pan or saute pan with just enough water to cover the asparagus once it is added. Bring to a boil. Add the asparagus, overlapping them as little as possible, and cook, uncovered, over high heat until tender but still quite firm, 3-4 minutes ( the amount of time depends on the thickness of the stalks). Drain well and transfer to a serving plate.
In a small bowl,
whisk together the olive oil, shallots, vinegar and mustard. Season
to taste with salt and pepper and add the parsley. Spoon the dressing
over the warm asparagus. To garnish, using a wooden spoon force the
egg yolks through a fine-mesh sieve held over the asparagus.