• 6 large eggs, hard boiled, peeled and cooled
• 4 medium asparagus spears
• 2 teaspoons of very finely minced shallot, scallion or chives, plus a pinch extra for garnish
• 3 tablespoons of mayonnaise, whipping cream, creme fraiche, sour cream and/or soft butter
• 1/2 teaspoon of smooth Dijon (optional)
• Few gratings of fresh lemon zest (optional)
• Salt and pepper to taste

Slice the eggs in half lengthwise. Remove the yolks and put the yolks into a small bowl and set the egg whites aside.

Cook asparagus spears in salted simmering water until full tender, about 4 to 5 minutes. Drain and plunge in cold water. Drain again and spread on towels to dry out as much as possible. Cut 1/2-inch off the tips of each spear and cut these tips lengthwise (they’ll be your garnish). Puree remaining asparagus in a blender.

Take the pureed asparagus and put it in a towel and twist until all moisture has been removed.

Add the asparagus and the egg yolks into a blender and blend together. Add your mayonnaise and scallions or shallot, salt & pepper, and optional garlic powder. Blend again until the mixture is smooth.

Fill the white egg halves with the mixture. You can decorate with the asparagus tips you removed earlier.

Cover with plastic wrap and chill until ready to serve.