Early in the day:
Cook the asparagus until barely tender. Cool. Place it in a shallow dish. Combine the oil, vinegar, salt, pepper and parsley and pour the mixture over the asparagus. Chill in the refrigerator.
Just before serving:
Place the asparagus on a bed of chicory. Sprinkle the cut ends with the egg yolks and top with the capers. Garnish with the olives.