Begin by hard boiling the eggs. Place the eggs in a small sauce pan and cover completely with water. Put the uncovered saucepan over high heat and bring to a full boil. Once the water comes to a boil, remove the saucepan, cover with a lid, and set a timer for 15 minutes.
After 15 minutes drain the eggs and allow to sit in cold water until completely cooled. Once cool peel the eggs. Chop the eggs, whites and yolks separately if desired, and chill until ready to serve.
Blanch the asparagus. Fill a deep, wide skillet with 1 to 2 inches of water. Add a generous amount of kosher salt. Taste the water, it should be lightly salted. Bring the water to a simmer over medium heat. Prepare an ice bath by adding 2 to 3 cups of ice cubes to a large bowl. Fill with cold water and set aside.
Add the asparagus to the simmering water. Cook for 2 to 4 minutes depending on how thick the stalks are. Check the asparagus with a fork, the stalks should be tender but still have some resistance. Use tongs to remove the asparagus and plunge into the water bath. Leave in the water bath until the asparagus are competely cold.
Drain the asparagus on paper towel and chill until ready to serve.