Ingredients

• 1/2 bunch green asparagus
• 4 eggs
• 2 bowls chopped lettuce (regular, romaine or mixed, e.g. with radicchio added)
• 1 tomato
• 1 green onion
• 4 tablespoons grated parmesan

Caesar dressing

• 4 tablespoons mayonnaise
• 2 teaspoons Worcestershire sauce (or soy sauce)
• 1 teaspoon mustard
• 1 teaspoon honey
• 1 teaspoon lemon juice
• salt and pepper

Preparation

1. Rinse asparagus, break off the tough ends (they will break naturally at the right spot). Cut the stalks diagonally into slices, leave the tips whole. Bring lightly salted water to a boil and cook for about 2 minutes, drain in a colander.
2. Cook eggs hard-boiled: place in a pot, cover with water, boil for about 7 minutes, cool and peel, cut into halves or quarters.
3. Rinse lettuce, dry and chop, season with salt and pepper, mix with asparagus and arrange in bowls. Add eggs and tomato cut into cubes. Sprinkle with chopped green onion. Season with salt and pepper.
4. Mix dressing ingredients, pour over salad, and top with grated parmesan.