Asparagus with Tomato Salad and Poached Eggs

Rinse the asparagus, peel the lower thirds of the thicker asparagus, and trim the woody ends. Cook the asparagus in a pot of boiling salted water for about 10 minutes until al dente. Drain and rinse with cold water.

Rinse the yellow and red cherry tomatoes, and slice.

For the dressing, peel and dice the red onion finely. Mix the onion with the olive oil, white balsamic vinegar and the sugar. Season with salt and pepper. Mix the dressing with the tomatoes.

Boil approximately 5 cups of water in a pot and add the vinegar. Break the eggs separately and slide each egg in portions into the boiling water carefully. Bring the eggs in a round shape with a tablespoon. Ideally, the yolk should be completely surrounded by the protein. Poach for about 4 minutes.