How to Make It
In a medium saucepan, cover the eggs with 2 inches of water and bring to a boil. Cover, remove from the heat and let stand for 10 minutes. Drain the eggs and let cool in an ice water bath, then peel and chop them.
Meanwhile, in a large nonstick skillet, heat 1 tablespoon of the olive oil. Add the speck and cook over moderate heat, stirring occasionally, for 2 minutes. Stir in the garlic and cook until golden and the speck is crispy, about 2 minutes. Using a slotted spoon, transfer the speck and garlic to a paper towel–lined plate.
Add the asparagus and 1 tablespoon of olive oil to the skillet, season with salt and pepper and cook, turning, until golden and crisp-tender, 3 to 4 minutes. Transfer the asparagus to a platter.
Remove the skillet from the heat and whisk in the vinegar, parsley and the remaining 2 tablespoons of olive oil; season with salt and pepper. Spoon the warm dressing over the asparagus and top with the speck and chopped eggs. Serve hot or warm.