Roasted Asparagus with Parmesan and Soft-Boiled Eggs

• 2 pounds asparagus trimmed
• 1 ½ tablespoons olive oil
• 3 cloves garlic minced
• Kosher salt and freshly ground black pepper to taste
• 4 soft boiled eggs sliced or halved
• ½ cup Shaved parmesan

For the tarragon vinaigrette

• 2 tablespoons olive oil
• 1 ½ tablespoons white wine vinegar
• 2 tablespoons diced shallot
• 1 tablespoon Coarse grain mustard
• 1 teaspoon granulated sugar
• 1 ½ tablespoons chopped fresh tarragon
• Kosher salt and freshly ground black pepper to taste