As a professional chef, I recommend selecting small, tender young leeks for the best texture. Cook them in salted boiling water until just tender. Treat the green asparagus the same way, standing them upright in the pot to steam the tips gently above the waterline for perfect crispness.
Trim everything to uniform length. Cook the sweet peas al dente, then slice diagonally for an elegant touch.
Form neat bundles of asparagus and separate bundles of leeks, tying each securely with lengths of chives.
Finely chop the chervil and chives.
Hard-boil the eggs, cool under running water, and grate or chop finely into mimosa-style flakes.
Vinaigrette: In a bowl, whisk salt, pepper, sunflower oil, hazelnut oil, white wine vinegar, and sherry vinegar until emulsified for a balanced, nutty dressing.
Arrange the bundles artfully on plates. Scatter with mimosa eggs and chopped chives. Garnish with sliced peas cut into diamond shapes.
Drizzle sparingly with vinaigrette (serve the remainder in a sauceboat), then sprinkle with chopped hazelnuts, diced tomato, and fresh chervil for a vibrant finish.
