Devilled Eggs with Raw Purple Asparagus & Truffle Oil

For the eggs:

6 organic eggs

2 tsp mayonnaise

1 tsp whole grain mustard or English mustard

A pinch of chopped chives

Salt & pepper, to taste

For the truffle mayo:

1tbsp mayonnaise

A small splash of truffle oil

For the asparagus:

A bunch of purple asparagus, approx. 4-6 spears

1 tbsp olive oil

Zest of 1/3 lemon

2 tbsp of fresh lemon juice

Salt & pepper, to taste

Soft boil your eggs for 8 minutes. Refresh the eggs under cold water and peel once cool.

Cut each egg in half and use a spoon to scoop the soft yolk into a bowl. Add the mayonnaise and mustard. Mash together with a fork until they form a creamy paste. Add the chopped chives and season with salt and pepper.

Add your yolk mixture to a piping bag with a star-shapped nozzle and pipe the egg yolk mixture back into the egg white cups.

Next, make your truffle mayonnaise by mixing mayonnaise with a dash of truffle oil - add a little at a time to taste.

In a bowl, zest one third of a lemon and add the juice from half a lemon with the olive oil, whisk together. Thinly shave your purple asparagus - we recommend a mandolin or potato peeler and dress this with the lemon oil.

Whilst the asparagus is soaking in the lemon oil, add your eggs to your chosen serving dish. Pipe over the truffle mayonnaise, ensuring each egg gets an even covering.

Shake off any excess dressing on your asparague and add to the top of your dish. Finish with a light drizzle of truffle oil and sprinkle of chopped chives to serve.