|Olive oil||1⁄3 Cup (5.33 tbs)|
|Hard cooked eggs||2|
Cut off tough asparagus ends.
Using a sharp knife or potato peeler, peel outer skin from asparagus.
Tie asparagus together in 1 or 2 bunches with string or rubber bands.
Pour cold salted water 2 to 3 inches deep in an asparagus cooker, tall stockpot or old coffeepot.
Place asparagus upright in water.
Bring water to a boil.
Cover and cook over high heat 6 to 8 minutes, depending on size.
Remove string or rubber bands.
Place 2 or 3 layers of paper towels on a large platter and place cooked asparagus on top to drain.
Refrigerate until ready to serve.
A few hours before serving, remove asparagus from refrigerator.
Combine lemon juice and salt in a small bowl.
Add oil; mix until blended.
Taste and adjust for seasoning.
Remove paper towels from platter.
Arrange asparagus neatly.
Spoon dressing over vegetable.
Remove yolks from hard-cooked eggs.
Press yolks through a strainer over aparagus.