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Put the asparagus tips on the grid of the bowl equipped with the clip on handle and steam for 15 mins. Hard boil the eggs for 18 min, cool and remove the shells. Chop the hard boiled eggs. Make a French dressing with the olive oil and balsamic vinegar by shaking together in a sealed jar, incorporate the chopped hard-boiled eggs.
Divide the two varieties of asparagus between the plates, pour the French dressing over them and sprinkle with chopped chervil. Serve.