Place the asparagus on a serving platter. Sprinkle the eggs over the asparagus; it looks pretty if you spread them in a thick band across the middle of the asparagus spears so the tips and bottoms are still visible. poon the sauce over the eggs. Season with salt and pepper, and serve chilled.
Notes
This is also a great make-ahead dish with three basic components. The steamed and chilled asparagus can be made up to 2 days ahead of time and held in the fridge. The remoulade sauce can also be made 2 days ahead and stored in the fridge. And finally, the chopped hard-cooked eggs can be hard boiled and refrigerated for up to 5 days before you pull together this dish. You can even chop the eggs a day or two ahead of time, so in the end, there's nothing to do but assemble them right before you serve it.