Recipe: Green Asparagus, Egg, and Vinaigrette

Bring water to a boil in two pots, one large and one small. Remove the tough ends of the asparagus, then peel them carefully starting from the bottom of the tip and finishing at the base. Cut about 1 cm from the base. Cook them in the large pot for 10 minutes, except for the tips (turn after 8 minutes of cooking), and cook the tips for just 2 minutes.

At the same time, cook the two eggs in the small saucepan for 10 minutes. Once the asparagus is cooked, rinse them under cold water. Set aside. Chop the spring onions and chives.

Prepare your dressing by mixing the mustard, oil, vinegar, water, and pepper in a bowl. Peel the hard-boiled eggs and chop them.

Finally, serve the green asparagus still warm with the sauce.