1

Lay the spears in a row with the tips level and divide them into groups of 3 or 4 - however many you can get a toothpick through easily — then very gently secure them with the toothpicks (this makes it easier to turn them).

2

Brush the asparagus with some of the olive oil, season with salt and pepper, then put the spears on the hot griddle for a couple of minutes on each side, until they are tender but still slightly crunchy. If you think they are not cooked enough but might become too charred, take the pan off the heat and cover with foil — then they will continue to cook gently for a little longer.

3

While the asparagus is still warm, transfer to a plate, drizzle with the remaining oil and sprinkle with about 2 tablespoons of the grated Parmesan. Cover with plastic wrap and leave for about an hour for the flavors to meld.

4

Boil the eggs for 6 to 7 minutes, cool under running water, then peel and push through a fine sieve. Keep on one side.

5

Season the salad leaves and sprinkle with another 2 tablespoons of the grated Parmesan. Toss with 2 tablespoons of the Shallot vinaigrette and Giorgio's vinaigrette.

6

Arrange the asparagus spears on serving plates. Sprinkle the sieved eggs on top, together with the remaining Shallot vinaigrette. Pile the salad on top, sprinkle the rest of the Parmesan over and finish with the chopped chives.