Cover the eggs with cold water in a small saucepan and set over high heat. When the water comes to a boil, cook them for 8 minutes , then let them cool down. Shell the hard-cooked eggs and separate the whites and the yolks, sift them through a sieve alternating the white and the yolks. Finely chop the parsley and add it to the sifted eggs, dress them with oil, vinegar, salt and pepper. Arrange the asparagus on a plate and garnish with the Mimosa sauce.