Asparagus salad with lentils

Ingredients for 4 servings:

• 4 eggs
• 2 kg asparagus, white
• 200 g lentils, red
• 1 pinch(s) of pepper
• 6 tbsp olive oil
• 1 bunch of chives
• 100 g Parmesan
• 1 box of cress
• 3 tbsp Balsamic vinegar bianco
• Sugar
• Water (salt water)

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Boil the eggs for about 9 minutes. Then rinse, peel, and let cool. Wash and peel the asparagus, removing any woody ends. Cut the asparagus into pieces. Bring plenty of salted water with a little sugar to a boil. Cook the asparagus for about 15 minutes. Add the lentils to boiling salted water and simmer for about 15 minutes. Then drain both. Season with vinegar, salt, and pepper. Stir in the oil. Mix the marinade with the asparagus and lentils and let it marinate. Quarter the eggs, wash the chives, and finely slice them. Thinly grate the Parmesan cheese. Slice the cress from the garden bed. Carefully mix all the ingredients with the asparagus and lentils and season again with salt and pepper. Serve with fresh baguette.