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This white asparagus salad is made with cherry radishes, hard-boiled egg, and fresh herbs--a typical German spring recipe that's ready in no time. Try it served with some garlic bread or croutons. Omit the eggs if you want to make it vegan. White asparagus can be difficult to locate if you are not in Europe, simply use green variety.
White Asparagus Salad with Radish Vinaigrette adapted from Küchengötter

2 Hard boiled eggs, peeled and coarsely chopped
750 g White asparagus, trimmed and cut each into 3 pcs
Sea salt
10 Cherry radishes
2 tbsp White balsamic vinegar
2 tbsp Chicken broth
2 tbsp Walnut oil
2 tbso Olive oil
Freshly ground black pepper A handful of fresh herbs (chervil, parsley or chive), finely chopped

Bring a large pot of water to boil over medium-high heat. Add the the asparagus pieces and blanch for 5-8 minutes until tender yet firm. Refresh under cold water. Drain.
Wash, clean and thinly slice the cherry radishes. Place white balsamic, chicken broth, walnut oil and olive oil in a jar. Season with salt and pepper. Shake well. Add to the radish slices and set aside to allow the flavours to meld for 15 minutes.
Now gently toss the drained white asparagus with vinaigrette and arrange them into two shallow bowls. Top with chopped eggs and fresh herbs.

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