Asparagus Vinaigrette Mimosa

2        pounds Asparagus
1        garlic clove
1/2     tsp Dijon mustard
1/3     cup white wine vinegar
          salt and freshly ground white pepper to taste
2        tablespoons chopped parsley
2/3     cup olive oil
2        hard cooked eggs, finely chopped

1.  Clean Asparagus and trim ends.  Steam for 3 to 5 minuetes depending on thickness, or simmer in a skillet of water and drain well.
2.  In a small bowl, whisk together garlic, mustard, vinegar, salt, pepper, and parsley.  While whisking, add olive oil in a steady stream and continue to whisk until an emulsion is formed. 
3.  Pour vinaigrette over Asparagus and marinate for 15 minuetes. Garnish with chopped egg and serve.