Remove the tough bottom end of the stalks and chop the tips off the asparagus. Put the tips aside for the decoration.

Place the remaining stalks in a saucepan with water. Bring to the boil, cover and simmer for 10 minutes until soft.

Drain the asparagus stalks and cut finely.

Cut the boiled eggs in half and remove the yolks.

Place the yolks in a bowl with the chopped asparagus stalks, mayonnaise, spring onions, capers and mustard.

Mix thoroughly and season with the salt and pepper.

Place in the mixture into a piping bag and pipe into the hard-boiled eggs. Or spoon the mixture in.

Cut the asparagus tip into quarters and place on top of the eggs.

Sprinkle the chopped chives over the eggs.

Eat and enjoy!