Asparagus Salad with Herb Sauce
Peel the asparagus trim the ends and cut in half the asparagus. Blanch in simmering salted water for 6-8 minutes. Drain and reserve 2 tablespoons asparagus cooking water for the sauce. Cool the asparagus in cold water and drain again.
Rinse herbs, pluck the leaves and chop coarsely. Puree with vinegar, olive oil, lemon juice and asparagus cooking water. Season with salt, pepper and sugar.
Arrange the asparagus on lettuce and drizzle with the sauce. Peel and dice hard boiled eggs and sprinkle over the asparagus before serving.