1 lb of fresh asparagus
4 hardboiled eggs, finely chopped
3 Tbsp. of olive oil
2 Tbsp. of mayonnaise
1 Tbsp. of Dijon mustard
Salt and pepper, to taste
1 French baguette, sliced and toasted
Fill a large saucepan with water, bring to a boil and salt the water.
Trim hard parts of the asparagus et discard.
Put asparagus in boiling water and simmer for about 4-5 minutes until tender.
Drain and let them cool off.
With a knife, cut the tip of each asparagus and set aside.
Once the tip of the asparagus is removed. Finely chop the remaining part of the asparagus.
In a medium bowl, put chopped eggs, chopped asparagus, olive oil, Dijon mustard, and mayonnaise.
Season with salt and pepper.
Mix well with a fork
Spread egg mixture on each bread slice, and top with asparagus tip.
Serve right away.