Asparagus Salad with Eggs and Radishes
Rinse and trim the asparagus, remove the woody ends and cook in salted water until al dente. Drain and chop into thirds. Rinse and trim the radishes, cut in half lengthwise and cut into thin slices. Mix with the asparagus.
Toast the hazelnuts in a dry skillet and then remove from the pan.
For the dressing, melt the butter in the pan, add the balsamic vinegar and season with salt and pepper.
Divide the asparagus radish mixture over 4 plates and drizzle with the butter dressing.
Peel the eggs, cut into small cubes and shower over the salad with the nuts.
Serve garnished with chopped herbs.