INSTRUCTIONS

1. Boil a large pot of salted water.
2. Lightly peel the bottom halves of asparagus. Drop spears into boiling water and cook until tender-crisp, about 2 minutes. Remove and immediately plunge into an ice bath to chill completely.
3. Add eggs to same boiling water and cook for 7 minutes. Remove to same ice bath to chill completely.
4. Meanwhile, whisk oil with lemon juice, Dijon, and salt in a small bowl. Season with black pepper. Stir in capers and shallots.
5. Drizzle one-quarter of the dressing over the bottom of a large platter. Drain asparagus very well, then arrange overtop. Drizzle over remaining dressing. Peel, then slice or tear eggs in half. Arrange over asparagus. Garnish with tarragon leaves. Serve immediately.