Barbecued asparagus with chopped eggs, tarragon, chives and dill

Method

1. Put all the dressing ingredients in a small bowl or jug and season with salt and pepper. Whisk vigorously to combine, then set aside.
2. Put a pan of water on the heat and bring to the boil. Add the eggs and cook for 6-7 minutes. Drain and, when the eggs are cool enough to handle, peel and coarsely chop. Put in a bowl with the tarragon, dill, chives, half the dressing and some salt and pepper. Gently combine and set aside (see Make Ahead).
3. You can cook the asparagus in a griddle pan if you like, but it’s never quite the same as cooking it over a smoky fire, plus it’s fantastic to get outside and light up the barbecue. Get the fire going and, once the flames die back and the embers are glowing, you’ll be ready to cook.
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4. Snap the woody ends from the asparagus. Put the spears on a tray or in a large bowl. Grate over the lemon zest, trickle over some olive oil and season with plenty of salt and pepper. Toss to coat.
5. Cook the asparagus for 3-4 minutes, turning occasionally and encouraging some charring. When they’re cooked, lift them off the grill and return to the kitchen.
6. Spoon the herby dressed eggs onto a serving platter or divide between two plates. Top with the grilled asparagus, trickle over the remaining dressing and add a scattering of dill and some edible flowers, if you can find them.