- Boil the eggs 6-7 min until soft boiled.
- Wash the asparagus, peel the lower third of the stems and cut the ends. Use an asparagus peel to make long slices, cut the heads in half, lengthwise. Wash the watercress, let drain and remove the rough stems.
- Clean, rinse and finely slice the scallions. Stir together the lemon juice, a generous pinch of SALDORO fine ancient salt and pepper, a small pinch of sugar, mustard and olive oil to make a dressing, then add the scallions.
- Arrange the asparagus and the watercress on a platter. Peel the eggs, halve lengthwise and add to the platter. Drizzle the dressing on top.
The salad is also delicious with white asparagus. Instead of pepper and mustard, you can also scrape the inside of a vanilla bean for the dressing.
If watercress isn’t available, you can substitute using lamb’s lettuce or baby spinach.