Choose small new leeks if possible, cook in salted boiling water, do the same with the asparagus by cooking them upright, with the heads out of the water
Cut the same length, cook the snow peas al dente, cut them into bevels
Make small bundles with the asparagus and others with the leeks, bind with the chives
Chop the herbs
Cook the hard-boiled eggs, cool and chop (mimosa)
Sauce:
Mix salt, pepper, oils and vinegars,
Arrange asparagus and leeks on the plate, top with a little mimosa and chopped chives
decorate with snow pea diamonds.
Drizzle with vinaigrette (one dash, the rest in a sauceboat) and sprinkle with hazelnuts and diced tomato, add chopped chervil.
