1- Cook the hard-boiled eggs in advance using the egg holders in the lower steaming bowl. Cook for 12-15 minutes with the lid on. Leave to cool in cold water. Remove the shells and separate the whites from the yolks.
2- Cut off the asparagus spears and place them in several steaming bowls. Leave space between the asparagus in order to allow the steam to circulate freely.
3- Fill the Aroma Diffuser to the « Max » level with chopped chives and a little water.
4- Cook for 15-20 minutes with the lid on until tender. Cooking time will vary according to the thickness and freshness of the asparagus. Check regularly to avoid overcooking the spears.
5- Make a vinaigrette with the olive oil and balsamic vinegar. Add seasoning.
6- Divide the asparagus onto six plates. Drizzle with vinaigrette and scatter with the chopped egg whites and yolks. Garnish with a few sprigs of chives. Serve warm.
Serving suggestion: Delicious with fresh, crusty bread.