Step 1

Cook the asparagus gently in simmering water until almost tender (they carry on cooking a little as they cool). Drain, run under cold water and leave to finish cooling.

Step 2

To make the dressing, whisk together the vinegar with mustard, salt and pepper and then the oil a tablespoon at a time. Taste and adjust.

Step 3

Once done, place on a large plate, spoon the dressing over them and scatter the chopped eggs.

Step 4

Serve at room temperature and do not let this plate linger for too long.