Salad of white and green asparagus

Boil the eggs almost hard in 6-8 minutes.

Let them scare and peel them.

Peel the white asparagus: lay the asparagus one by one on a plank and peel them from just under the cup downwards, turning the asparagus a steady turn.

Cut away the woody undersides of both the white asparagus and the green asparagus.

Cut the asparagus up to the cups into pieces of three cm.

Boil the white asparagus in a pan with plenty of boiling water with salt for 2-3 minutes.

Let the asparagus of the fire continue for ten minutes.

Boil the green asparagus in a different pan with plenty of water with salt in 3-4 minutes until al dente.

Rinse the green asparagus immediately after boiling under cold water and let it drain well.

That way they stay nice and green.

Also allow the white asparagus to drain in a colander.

Prepare the eggs in a large salad bowl and add the vinegar, mustard, tarragon, oil and salt and freshly ground pepper.

Stir everything into a dressing.

Dilute the dressing with the water.

Spoon the asparagus through and let the salad stand for thirty minutes.

Put in the arugula and lamb's lettuce just before serving.