I've seen this egg and asparagus dish at a few restaurants and I loved its delicious simplicity. Better still it is great as part of a Christmas table because it can all be done ahead of time and served chilled without anything wilting or going south!
Chopped Egg and Grilled Asparagus Salad
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4 tablespoons garlic aioli (you can also use bearnaise sauce)
3 tablespoons finely chopped chives
Step 1 - Preheat oven to 180C/350F and line 2 baking trays with parchment. Snap off asparagus at the ends-they will naturally snap at the right spot (the older the asparagus the woodier it is and more you will discard). Spread out the asparagus on the trays and drizzle with oil and roast until done-about 4-5 minutes for really thin asparagus and up to 7 for really thick asparagus.
Step 2 - Mix the eggs, aioli and chives together. Spread the asparagus on a serving tray and top with the egg mixture.