1: Pour a couple centimetres of water into a saucepan over a high heat and bring to the boil. To make the dressing, whisk the egg yolks, white wine vinegar, water, mustard powder, sugar, salt and smoked paprika together in a heatproof bowl that will sit on top of the pan of boiling without touching the water. Place the bowl on top of the boiling water and whisk until the mix is creamy and doubles in volume.

2: Fold the hard-boiled eggs into the dressing, then add the double cream and then the capers and parsley. Remove the pan from the heat and keep to one side.

3: To cook the asparagus, bring the water and butter to the boil in a frying pan over a high heat, stirring to dissolve the butter. Add a pinch of salt and then place the asparagus in the pan and simmer for 3–4 minutes until tender. Remove the asparagus from the pan and drain on kitchen pepper.

4: Divide among 4 plates, drizzle the dressing over and garnish each plate with parsley leaves. Serve immediately, with the extra dressing on the side.