Asparagus salad with vanilla vinaigrette

Ingredients for 2 servings:

• 2 eggs
• 350 g asparagus, very fresh white
• 1 bunch watercress
• ½ vanilla pod(s)
• 2 tbsp white wine vinegar, milder
• ½ tsp mustard, Dijon
• salt and pepper
• Sugar
• 4 tbsp oil (walnut oil)
• some nasturtium flowers as desired

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Boil the eggs hard for 10 to 12 minutes. Meanwhile, peel the asparagus and trim the ends. Cut the stalks diagonally into 2 mm thin slices, about 3 cm below the head. Halve the asparagus heads lengthwise. Wash the watercress and shake dry, then pick off the leaves. Remove the eggs, rinse in cold water, peel, and cut into sixths. Split the vanilla pod lengthwise and scrape the seeds into a bowl. Mix with the vinegar, mustard, and a pinch each of salt, pepper, and sugar. Whisk in the oil until the sauce is creamy. Add the asparagus to the sauce and toss. Arrange on two plates with the watercress leaves and eggs. Garnish with the flowers, if desired.