Chop the hard-boiled eggs and mix with the crumbled bacon. Season with salt and pepper to taste.
Steam asparagus until tender-crisp and drain. Make dressing with oil, vinegar, garlic powder, parsley flakes, salt and pepper.
While asparagus is hot, layer half the spears in a deep dish.
Sprinkle half the chopped eggs and bacon over the asparagus and half the dressing.
Make a second layer of asparagus spears. Top with the remaining chopped eggs, bacon bits, and dressing. Serve at room temperature or chill.Servings: 4 to 6