2 large slices of fresh bread

4 medium eggs

6 asparagus spears

6 tablespoons of mayonnaise

2 tablespoons of cider vinegar

Handful of fresh dill

Chives (optional)

Method

1. Cut or snap the woody white ends from the asparagus.
2. Place the eggs in a pan of cold water and bring to the boil.  Cook for a further 5-6 minutes.
3. Remove the eggs from the pan and place into a bowl of cold water.
4. Steam the asparagus for 4-6 minutes until just tender (cooking times will vary depending on the thickness of the spears).  Remove from the pan and place into a large bowl of cold water to retain the colour.
5. Finely chop the dill (and chives if using).
6. Mix together the mayonnaise with the cider vinegar using a small whisk if possible (as this helps to remove any lumps).  Season.
7. Add herbs to taste.
8. Peel the eggs (under cold running water) and then chop into pieces (see image).
9. Drain the asparagus and cut into bite size chunks.
10. Combine all of the ingredients in a serving bowl.
11. Butter the bread and then spoon the egg and asparagus mixture onto the bread.
12. Sprinkle over a few more herbs and serve.