Summary

Ingredients

• 500 g asparaus, white
• Salt water
• sugar
• 6 radishes
• 2 egg (s), hard-boiled
• 1 small onion (s)

For the dressing:

• 2 tablespoon white wine vinegar
• 3 tablespoon sunflower oil
• 1 teaspoon sauce, (fig), or fig mustard
• 1 teaspoon mustard, if fig mustard is also used, use less than .
• 2 tablespoon parsley, freshly chopped
• 1 tablespoon chives
• salt and pepper

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Instructions

1. Wash the asparagus, peel it just below the head and remove the ends of the stems. Cut the asparagus into bite-sized pieces and cook in boiling salted water with sugar for about 15 minutes. Then remove and drain.
2. Finely dice the onion. Peel the hard-boiled eggs and dice them finely. Clean and wash the radishes and cut into thin rings.
3. Mix white wine vinegar, sunflower oil, fig sauce and mustard and season with salt and pepper.
4. Pour the dressing over the asparagus, the onion pieces, the radish slices and the egg pieces and mix carefully. Let the dressing steep. The longer the better, but at least half an hour. Sprinkle with the freshly chopped parsley just before serving.
5. By the way, my grandma says the secret of the salad is the rest time. She made it early in the morning when the salad was supposed to be for lunch or dinner. You may have to add a little salt, as the asparagus draws a lot of aroma.