A delicious recipe for the asparagus season:
While the asparagus spears are cooking, make the eggs 6 to 7 min not too hard, rinse and remove the shell. Juice of one lemon and oil in a small baking bowl form, add salt and pepper and whisk until creamy. Chop the parsley, perhaps blanch (scald) the tomatoes and skin them. Arrange the drained asparagus spears on a platter and drizzle with the oil-juice of a lemon cream. Sprinkle with parsley. Cut the eggs into eighths and garnish with the tomatoes around the lettuce. Serve with white bread or toast.