Summary

Ingredients

• 2 egg (s), hard-boiled
• 1 shallot (s)
• 1 bunch parsley
• 4 tablespoon balsamic vinegar, white
• 1 teaspoon mustard (Dijon)
• 4 tablespoon oil (walnut oil)
• salt and pepper
• 1.4 kg asparagus, white
• 100 g rocket
• 200 g cherry tomato (s)
• 1 bunch spring onion (s)
• sugar

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Instructions

1. Peel the eggs and chop them into small cubes. Peel and finely dice shallot. Finely chop the parsley. Mix the vinegar with the mustard and oil, fold in the parsley and half of the egg cubes. Season the dressing with salt, pepper and sugar. Peel the asparagus, cut the ends, cook until al dente and rinse in cold water. Divide the bars diagonally into thirds. Halve the tomatoes, cut the spring onions into thin rings. Mix the leek rings and pieces of asparagus with the egg dressing and serve with the rocket and tomatoes, sprinkle with the remaining egg cubes.