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1
Lay each asparagus spear flat and peel from just below the tip down to the base with a swivel peeler, removing all skin — the skin of white asparagus is fibrous and must be removed entirely. Trim the woody base of each stalk to a uniform length. The peeled spear should be ivory throughout with no remaining green or fibrous thread visible.
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2
Tie the peeled spears in a bundle with kitchen twine. Stand the bundle upright in a tall, narrow pot — an asparagus cooker is ideal — filled with salted boiling water to a depth that submerges the stalks while leaving the tips to steam above the waterline. Cook 12–15 minutes depending on stalk thickness. This is where the dish lives or dies: test by piercing the thickest stalk at its base with a thin knife — the blade should meet slight resistance, not pass through freely. A stalk that yields without resistance is overcooked; a stalk that resists firmly needs more time.
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3
While the asparagus cooks, hard-boil the eggs for 10 minutes in a separate pot of boiling water, then cool under cold running water and peel. Pass the peeled eggs through a food mill or fine-mesh sieve directly over a bowl to produce a fine, uniform egg snow — the fluffy texture should be visible as a loose, pale mound.
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4
Gently melt and clarify the butter over low heat, skimming the foam; keep warm. The butter should be clear and golden, with no white milk solids remaining in suspension.
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5
Drain the cooked asparagus and arrange the spears on a warm plate with tips aligned. Scatter the egg snow evenly over the spears. Pool the clarified butter at the base of the spears. Serve the coarse sea salt alongside. The plate should arrive at the table warm to the touch.