|Shortcrust||1 (Also Called Pie Crust, Made With 225 Grams Or 0.5 Pounds Or 2.25 Flour)|
|Mayonnaise||3 Fluid Ounce (About 80 Milliliter Or 3/8 Cup)|
|Made mustard||1 Teaspoon (About 5 Milliliter)|
|Canned asparagus tips||36|
1 Prepare the pastry boats as described in Salmon Boats.
2 Hard-boil the eggs for 10 minutes.
Remove the shells and finely chop the eggs.
3 Mix the chopped egg with the mayonnaise and mustard.
Spoon the mixture into the prepared pastry boats.
4 Drain the asparagus tips and arrange them in an attractive pattern on top of the filled pastry boats.