Method

Shell the hard boiled egg, then halve & scoop out the yolk into a bowl. Add the olive oil, wine & vinegar season with salt & pepper add 3 tbsp water & whisk until thoroughly combined. Add the herbs & olives & set aside.

Steam the asparagus until tender & drain on kitchen paper.

Make a bed of lettuce in the centre of a large round serving plate. Place the quails eggs on top. Slice the asparagus spears lengthways & arrange around the outside of the plate. Pour over the sauce & serve immediately.