Asparagus and egg mayo toasts

Directions :

1. Bring a pan of water to the boil. Lower in the eggs and cook for 10 minutes, then transfer to a bowl of iced water (see Be A Better Cook). After a few minutes, peel and halve the cooled eggs, separating the yolks and whites.

2. Finely chop the whites and add to a bowl. Push the yolks through a fine sieve to create a powdery texture, reserving a small amount for later. Mix the rest with the whites, mayonnaise and mustard. Season well and set aside.

3. Bring a pan of salted water to the boil. Add the asparagus and cook for 90 seconds if thin or 2 minutes for thicker spears. Transfer to iced water, then drain and mix with the lemon zest and juice, olive oil, herbs and plenty of salt and pepper.

4. Toast the bread, then top with the egg mayo and asparagus. Sprinkle over the reserved yolk powder and serve.