Boil the eggs for 10 minutes and then cool under running water.
Remove the shell and the grate.
Finely chop the gherkins.
Peel and finely chop the shallot.
Pick and roughly chop the parsley.
Mix the grated egg with the capers, chopped gherkin, parlsey, shallot and mayonnaise.
Serve with the asparagus.
«If using capers preserved in vinegar make sure to rinse under cold water before adding to the mayonnaise.»