Bring a pot of water to a steady boil and gently lower in the eggs. Cook for 6–7 minutes for soft-boiled yolks that are set at the edges and jammy in the center.

Prepare an ice bath while they cook.

The eggs should look slightly domed and glossy when cracked.

Transfer the cooked eggs straight into the ice bath to stop the cooking and make peeling easier once cool.

Peel and quarter each egg on a cutting board. Reserve for topping the salad.

Trim the woody ends of the asparagus with a knife.

Hold a spear steady and use a vegetable peeler to create long, thin ribbons.

In a small bowl, whisk together olive oil, lemon juice, and a pinch of salt and pepper until slightly emulsified.

Taste and adjust seasoning; the dressing should be bright and slightly silky.

Pour the dressing over the shaved asparagus and toss gently until all ribbons are lightly coated.

Let the salad sit for 1–2 minutes to allow the flavors to meld.

Top with quartered eggs and sprinkle with Parmesan if desired. Serve immediately.