Snap the woody stems off the asparagus spears by hand (then trim in necessary). Cook asparagus until tender (by boiling or steaming).
While your asparagus is cooking, boil the eggs.
Leave both the eggs and asparagus to cook. In the mean time, melt the margarine (use butter if you prefer).
Once finished cooking, blot the asparagus on a paper towel to remove some moisture then arrange on a plate.
Remove boiled eggs from pot, cool briefly in some cold water (makes it easier to peel off the shell) then chop and place on top of the asparagus.
Drizzle the melted margarine over the top of your dish, then grate/shave a little parmesan (or other cheese, but a hard Italian cheese works best with the flavor of the asparagus) and crack some black pepper over the top.
Serve immediately and enjoy!
There are 282 calories in 1 serving of Egg & Asparagus Medley.