Take a bunch of asparagus (around 350g) and either boil, steam or grill them till just tender. Place on a serving dish. In the meantime, in a pan of boiling water carefully place 2 large eggs, and simmer for 9 minutes. Immerse immediately in cold water, then peel, separate the yolks and the whites, and chop.  To make the dressing mix together 1 tsp Dijon mustard, the juice of half a lemon, 2 tbsp olive oil, 1-2 tbsp mixed chopped herbs (from parsley, tarragon, chives and chervil), some sea salt and pepper. Mix in the egg whites and spoon over the centre of the asparagus spears. Sprinkle over the yolks, add a little more salt and pepper.

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