Peel the stems of asparagus and remove the fibrous ends.

Heat butter in a saucepan over medium heat.

Add chopped garlic to the saucepan and sauté gently for 1 minute. Remove the pan from heat and reserve, keeping warm.

Place the prepared asparagus in a saucepan over medium heat.

Add enough water to cover the asparagus and simmer for 3-5 minutes, or until just tender.

Remove the asparagus from the saucepan, pat it dry, and transfer it to a serving platter. Keep warm.

To serve, stir the minced hard-boiled egg and lemon juice into the reserved garlic butter sauce.

Pour the sauce over the asparagus, season with salt and pepper.

Garnish with freshly minced tarragon and serve immediately.