Warm asparagus salad with egg vinaigrette

Ingredients for 2 servings:

• 1 kg asparagus, white
• 2 eggs, hard-boiled
• 1 box of cress
• 6 small radishes
• 2 tbsp balsamic vinegar, lighter
• 4 tbsp olive oil
• 75 ml stock from cooking asparagus
• 1 tsp Dijon mustard
• salt and pepper
• Sugar
• some butter

Instructions

Working time approx. 30 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 5 minutes

good utilization of broken asparagus

Peel the asparagus and cut into approximately 5 cm long pieces. Cook in salted water with a pinch of sugar and a knob of butter for 10-20 minutes, if desired. In the meantime, cut the radishes into sticks and roughly chop the peeled eggs. For the vinaigrette, first mix the vinegar and stock with salt until the salt has dissolved. Then add the oil and mustard and mix to form a creamy vinaigrette. Season everything with pepper and sugar. Then add the cooked asparagus to the vinaigrette, mix gently, and let stand for about 15 minutes so that the salad dressing combines with the asparagus. Finally, fold in the chopped eggs and radish sticks. Cut the cress with scissors and scatter it over the asparagus. Serve with ham and toast for a delicious dinner.