• 2 pounds fat asparagus spears, preferably white, trimmed and peeled
• Salt
• 8 large eggs
• ¼ cup mild red wine vinegar, or more to taste
• Extra-virgin olive oil
• Freshly ground black pepper

Steam asparagus, covered, over boiling water until tender, about 10 minutes. Drain and let cool. Sprinkle with salt.

In simmering water, boil eggs until yolks are just set, 8 to 9 minutes; drain, run under cold water and peel. In a bowl, mash eggs with a fork. Whisking, add vinegar, then enough oil to produce a saucelike consistency. Season to taste with salt and pepper. Spoon sauce over asparagus.