Ingredients

Steps

• Boil the egg in a pan for 10 minutes, peel, and finely chop.
• Tie asparagus into four bunches and simmer in salted water for 5 to 8 minutes until tender.
• Zest, juice, and segment the grapefruit, reserving segments and a pinch of zest.
• Whisk grapefruit juice with zest, mustard, mayonnaise, and sunflower oil.
• Stir the chopped egg and chervil into the dressing and season.
• Drain the asparagus, remove the string, and place on four plates.
• Spoon the dressing over the asparagus and garnish with reserved segments and zest.