Choose white asparagus. Peel carefully. Cut in short sections, make three bunches of equal size. Drop into boiling salted water, check the cooking with the tip of a knife stuck in the stem. Take out of the water immediately, drain on a folded cloth. Cook the eggs until hard-boiled. When cold, put through the food mill. Chop the chervil, use scissors to cut the chives. Mix. Melt the butter in a double boiler with the juice of a lemon. Arrange the asparagus in 3 alternate layers, using an untied bunch for each layer. Sprinkle the asparagus tips with herb-egg mixture. Serve the asparagus almost hot, with salted and peppered hot melted butter into which you mixed the remaining chopped chervil and chives.
