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1. In a small mixing bowl, stir the chopped eggs, parsley, ˝ teaspoon of salt and the pepper together with a fork until they are well combined.
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2. Then, stirring constantly, pour in the butter in a thin stream. Cover the bowl tightly with foil or plastic wrap and set the sauce aside.
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3. Lay the asparagus spears side by side on a board and trim their bases with a sharp knife. Ideally, all spears should be the same length.
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4. With a small, sharp knife-not a vegetable parer-peel each spear,starting at the base.
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5. At the base end the peeling may be as thick as 1/16 inch, but it should gradually become paper thin as the knife cuts and slides toward the tip.
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6. Be careful not to cut off the tips. When all the spears are peeled, wash them under cold running water.
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7. In an 7- to 8-quart enameled or stainless-steel casserole, bring 6 quarts of water and 3 tablespoons of salt to a vigorous boil over high heat.
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8. Drop in the asparagus and boil uncovered and undisturbed for 8 to 10 minutes, or until the ends are tender but still slightly resistant when pierced with a small, sharp knife. Do not overcook.
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9. With tongs, transfer the asparagus spears to a large heated platter and serve at once, accompanied by the egg sauce in a separate bowl.
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