Jammy Egg Salad over Asparagus

In a small pan, bring water and 1/2 tsp. salt to a simmer over medium-low heat. Add asparagus stalks, cooking until asparagus are tender but still have a bite to them, about 5 minutes.

In a small bowl, combine eggs, Greek yogurt, chives, tarragon, dijon mustard, lemon juice, 1/2 tsp. kosher salt & black pepper. Mix together until well combined and creamy.

Plate steamed asparagus, and top with jammy egg salad. Serve alongside sourdough toasts.