1lb baby leeks, trimmed
8oz fresh young aparagus spears, trimmed
2/3 cup mayonnaise
2 tbsp sherry vinegar
1 garlic clove, crushed
salt and pepper
2 tbsp capers
Put the eggs in a pan, then cover with cold water and slowly bring to a boil. Reduce the heat and simmer gently for 10 minutes. Immediately drain the eggs and rinse under cold running water to cool. Gently tap the eggs to crack the shells and let stand until cold.
Meanwhile, slice the leeks and asparagus into about 3 1/2 inch lengths. Put both the vegetables in a pan of boiling water, then returning to a boil and boil for 12 minutes, or until just tender. Drain and rinse under cold running water, then drain well.
Put the mayonnaise in a large bowl. Add the vinegar and garlic, then mix together until smooth. Season to taste with salt and pepper. Ass the leeks and asparagus to the dressing and toss together until well coated. Transfer the vegetables to a serving dish, then cover and chill in the refrigerator for at least 1 hour.
Just before serving, crack the shells of the eggs all over and remove them. Slice eggs into quarters and add to the salad. Sprinkle over the capers and serve.