Boil the eggs for 10 minutes.
Wash and cut the red pepper, green pepper and chives into very small cubes. Set aside in the fridge.
Peel the hardboiled eggs and let them cool.
In a bowl, combine the olive oil, sherry vinegar and powdered salt and ground black pepper. Leave the vinaigrette at room temperature.
Drain the asparagus, and arrange on the plate. You can use some canned juice if you like.
Add the diced vegetables on top of the asparagus and season the dish with the vinaigrette.
Finally shred the hardboiled eggs, half an egg on top of each plate.
* The addition of the egg is optional. Instead of chives, tender garlic also tastes great.
Servings 4