Asparagus and boiled eggs

Ingredients for 4 people:

1 kg white asparagus from Bassano

4 eggs

1 cup olive oil

Some white wine vinegar

Salt and pepper

Cut the asparagus end of about 2 cm, peel off the tough and stringy parts and wash under cool running water. Boil the asparagus for about 15-20 minutes or more, depending on the thickness of the asparagus,  in lightly salted water, tied in bundles and with the tips pointing upward, but out of the water. The water should cover the asparagus for ¾. Boil the eggs for about 5 minutes. Prepare an emulsion of oil, vinegar, salt and pepper. When the asparagus are cooked, drain, untie and let them dry on a towel. Arrange the asparagus in a serving dish, crumble or chop three eggs over the tips of the asparagus and simply slice the fourth egg. Season with the vinaigrette and let stand some minutes before serving.