Spring salad with green asparagus, radishes and egg

Serves 4

• 400 g green asparagus, cut into bite-sized pieces
• a little salt
• 1 tsp sugar
• 120 g radishes
• 200 g young salad leaves
• 100 g baby spinach
• 30 g pine nuts or cedar nuts
• 4 eggs

Dressing

•  60 g lemon juice (organic lemon)
• 80 g olive oil
• 25 g maple syrup
• 15 g water
• 15 g mild mustard
• 3 g of catering salt
• Freshly ground pepper
• 10 g cress
• 1 large garlic clove
• 1/2 grated zest of an organic lemon

Method

1. Wash the asparagus, chop off the woody ends and cut into bite-sized pieces. Bring water to a boil in a saucepan, then add salt and sugar. Cook the asparagus pieces in it until al dente. Then drain, rinse with cold water and leave to drain.
2. Wash and dry the lettuce carefully (or use a ready-made mix from the chilled section).
3. Toast the pine nuts or cedar nuts in a frying pan without oil. Wash the radishes, dry them and cut into thin slices. Boil the eggs for approx. Boil for 6 minutes, then cool under cold water and peel.
4. Whisk together olive oil, mustard, lemon juice, water, maple syrup, salt, and pepper.
5. Finely chop the cress. Peel the garlic, then finely chop or press it.

    

6. Then, add the cress, garlic, and grated lemon zest to the dressing and stir well again.

    

7. Next, combine the asparagus and radishes in a bowl, toss with two-thirds of the dressing, and leave to marinate for 5 minutes. Carefully arrange the young salad leaves on plates in a ring, then scatter the asparagus and radishes over the top. Slice the eggs in half and arrange them on the wreath. Drizzle all the remaining dressing over the ring and sprinkle with the roasted seeds.