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For the mustard vinaigrette:
Combine lemon juice, vinegar, and Dijon, then stream oil in, whisking vigorously to emulsify. Check seasoning and adjust as necessary.
For for the asparagus salad:
Trim and blanch the asparagus, then cut them on the bias into 2-inch lengths.
Combine the asparagus, greens and tarragon in a large mixing bowl.
Add half of the grated Parmesan cheese, salt and black pepper to the mix.
Use your hands to break apart the eggs into bite-sized pieces. Do this directly over the mixing bowl so that the pieces fall right into the salad. Drizzle on the vinaigrette.
After thoroughly mixing the salad, serve in the center of a plate or platter and top with the rest of the shaved Parmesan.