Asparagus salad with radishes and egg

Ingredients for 2 servings:

• 500 g white asparagus
• salt water
• Sugar
• 6 radishes
• 2 eggs, hard-boiled
• 1 small onion(s)
• 2 tbsp white wine vinegar
• 3 tbsp sunflower oil
• 1 tsp sauce (fig) or fig mustard
• 1 tsp mustard, if using fig mustard, use less than 1 tsp.
• 2 tbsp parsley, freshly chopped
• 1 tbsp chives
• salt and pepper

Instructions

Working time approx. 30 minutes; Rest time approx. 6 hours; Cooking/baking time approx. 15 minutes; Total time approx. 6 hours 45 minutes

Wash the asparagus, peel just below the head, and remove the stem ends. Cut the asparagus into bite-sized pieces and cook in boiling salted water with sugar for about 15 minutes. Then remove and drain. Finely dice the onion. Peel and finely dice the hard-boiled eggs. Trim, wash, and thinly slice the radishes. Mix the white wine vinegar, sunflower oil, fig sauce, and mustard together and season with salt and pepper. Pour the dressing over the asparagus, onion pieces, radish slices, and egg pieces and mix gently. Let the dressing sit. The longer the better, but at least half an hour. Sprinkle with freshly chopped parsley just before serving. My grandma says the secret to this salad is the resting time. She made it early in the morning if it was going to be served for lunch or dinner. You may need to add a little more salt, as the asparagus absorbs a lot of the flavor.