Peel the asparagus and cook as desired (we like it cut into 2-3 cm pieces and almost raw).
Peel and separate the boiled eggs. Chop the egg white and put the yolks through a sieve in a salad bowl. Mix with the remaining ingredients to a marinade (we also only cut the onions very roughly into rings).
Fold in the slightly cooled asparagus pieces, let them steep for a moment and serve lukewarm.
Goes perfectly with potato salad without mayonnaise, with all kinds of grilled meats, rolled roasts and much more.