Green and White Asparagus

Gently lower the eggs into a pot of boiling water and hard cook for 8-10 minutes. Remove from pan, rinse under cold water and allow to cool. 

While the eggs cook, rinse the asparagus. Thoroughly peel the stalks of white asparagus with a vegetable peeler, then peel just the lower third of green asparagus, reserving the trimmings. Cut off rough ends. 

Combine the asparagus trimmings in a large pot, cover well with water and add ½ teaspoon salt and a pinch of sugar. Bring to a boil, cover and cook over low heat for 20 minutes.

Meanwhile, peel the potatoes, cover with water in a pot, cover and cook until knife-tender, 25-30 minutes.

Rinse radishes, wipe dry and cut into thin sticks. Rinse chives, shake dry and cut into small rings. Cut the cress from the roots.

Pour asparagus-trimmings water through a sieve, return it to the pot and return to a boil. Cook the white asparagus for 7 minutes, then add green asparagus and continue cooking until both are crisp-tender, 4-5 minutes more. The spears should be tender but still firm to the bite.

For the vinaigrette, whisk together the vinegar with salt and pepper to taste, mustard, and approximately 1/3 cup of the asparagus water. Gradually whisk in the oil. 

Peel eggs and chop coarsely. Combine eggs, radishes, chives and cress in a bowl. Fold in the vinaigrette and season with salt and pepper.