Cook one 10 ounce package frozen asparagus spears according to package directions; drain. Place in shallow dish.

Combine 2 tablespoons each salad oil and vinegar, and 1 teaspoon each grated onion and prepared mustard; drizzle over asparagus. Chill well, about 1 1/2 hours.

Slice 2 hard boiled eggs; arrange over asparagus. Spoon reserved dressing over dish.