Peel fresh asparagus, cut into pieces and cook in salted water until al dente. Boil the eggs hard, peel them and cut them into small pieces. If you have one, you take an egg slicer and put the egg in twice, so you get nice little cubes. Drain and drain the mandarins.
When the asparagus is ready, put everything in a bowl, i.e. asparagus, eggs, tangerines and top up with the hollandaise, stir well and add the parsley.
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