Spring salad with herb pesto dressing

Ingredients for 4 servings:

• 500 g asparagus, green
• salt and pepper
• Sugar
• 2 tbsp pine nuts
• 2 eggs
• 1 bunch of radishes
• 4 tbsp lemon juice
• 5 tbsp oil
• 1 pot basil, finely chopped
• ½ bed/e cress, finely chopped
• 1 garlic clove(s), very finely chopped
• ½ lemon(s), zest

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 1 minute; Total time approx. 46 minutes

Boil plenty of salted water with 1 teaspoon of sugar. Wash the asparagus and trim off the woody ends. Using a vegetable peeler, cut lengthwise into thin strips. Blanch in the boiling salted water for 1 minute. Carefully drain through a sieve, rinse, and let drain. Boil the eggs for 6 minutes, rinse, and peel. Trim and wash the radishes and thinly slice them. Roast the pine nuts in a pan. For the dressing, mix together the lemon juice, salt, pepper, and sugar. Whisk in 2 tablespoons of oil and set aside. For the pesto, mix together the basil, cress, garlic, and lemon zest. Season with salt and pepper. Mix in 3-4 tablespoons of oil. Carefully mix the asparagus, roasted pine nuts, radishes, and dressing. Arrange on plates or a platter. Quarter the eggs and arrange them on top. Pour the pesto over the eggs and serve.