Impromptu, alfresco, Asparagus Mimosa, is the perfect dish to serve in May or early June on a warm day when friends happen to call. It takes only 15 minutes to prepare.

24 spears asparagus
3 eggs, hard boiled, peeled and chopped finely
Olive oil
2 tsp capers, drained
Salt and freshly ground black pepper

Trim the asparagus and cook for about four minutes until almost tender. (As in this dish the asparagus is served tepid, it will cook a little further in its own heat.) Dry the asparagus in kitchen paper and divide between four serving plates, adding just a hint of olive oil. Decorate with the capers, season generously with salt and pepper and finally add the chopped egg.