4 eggs
1 small bunch asparagus
4-5 T mayonnaise
grated zest of 1 unwaxed lemon
1 small bunch chives, chopped
Sea salt and freshly grounded pepper
Cook the eggs until almost hard boiled. Leave until cold, remove the shells, and chop the eggs roughly.
Cook the asparagus in a large pan of boiling water for 2-3 min, until just soft. Remove from the water, cook and chop into small pieces.
Mix the mayo and lemon zest together. Fold in the asparagus, eggs, and chives. Season.
Cut the crust of the bread and once filled, cut the bread into finger slices.
