Asparagus Mimosa

Bring a large pot of water to a rolling boil. Prepare a large bowl of ice water, and set aside. Rub eggs through a coarse sieve into a mixing bowl. Add chives, dill and parsley, and toss with a fork to distribute evenly. Season with salt to taste. Set aside. Working in batches, add asparagus to boiling water, and blanch 2 to 3 minutes, until tender but crisp. Using tongs, transfer to ice water to chill, then drain well. Pat completely dry, and transfer to a clean dry bowl. In a small bowl, whisk together mustard and lemon juice, then whisk in oil. Season with salt and pepper to taste. Pour over asparagus, and toss to coat. Lift asparagus out of dressing, and arrange on platter, all tips facing in the same direction. Spoon egg mixture over stem ends. Serve remaining dressing on the side.