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Adapted from "Season to Taste"
Prepare the vinaigrette by whisking together the shallot, vinegar, mustard and pinch of salt and pepper. While whisking, drizzle olive oil into the mixture forming a creamy emulsion. Season to taste with additional salt, pepper, oil or vinegar.
Peel and finely grate the hard-boiled eggs on the smallest side of a box grater. Set aside.
Blanch asparagus in a large pot of boiling salted water for approximately 2 minutes, until tender crisp. Shock asparagus in an ice bath.
Place asparagus stalks on individual plates, drizzle with vinaigrette and top with radish and egg.
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