Ingredients

16-20 asparagus spears
4 tbsp olive oil
sea salt and black pepper

for the pine nut, egg and herb sauce:
2 hard-boiled RSPCA Assured labelled eggs, peeled and roughly chopped
1/2 medium red onion, finely chopped
1 small bunch each of fresh dill, tarragon and flat-leaf parsley, roughly chopped
1/2 small bunch fresh mint, roughly chopped
2 tbs pine nuts, lightly toasted
1/2 clove garlic, crushed to paste with salt
2 tbsp red wine vinegar
2 tbsp extra virgin olive oil