Cook the eggs in boiling water for 12 minutes.
Meanwhile, level off the bottoms of the tomatoes so that they can stand upright. Drain and run under cold water until cold, then peel and cut in half.
Scoop out the egg yolks and transfer to a mixing bowl. Combine with the mayonnaise, seasoning, capers, chopped parsley and chopped chives. Reserve to one side.
Cook the asparagus in salted boiling water for 3-4 minutes until tender.Drain and cut the ends off and reserve in a bowl.
Spoon most of the egg yolk mixture into the tomatoes and top with a few of the tops of the asparagus spears. Season with salt and black pepper and replace the tops of the tomatoes.
Spoon the rest of the egg yolk mixture onto a serving plate and arrange the tomatoes carefully in the centre. Arrange the black olives around the perimeter and garnish with sprigs of parsley before serving.