Asparagus, radish and soft-boiled egg salad, anchovy sauce

Ingredients

• 12 green asparagus

• 2 eggs

• 12 pink radishes

• 1 small clove of peeled garlic
• 4 anchovy fillets in oil
• 4 tablespoon(s) of olive oil
• 1 tablespoon(s) of wine vinegar

• 1 small bunch of chives

• freshly ground pepper

Preparation

1. Cook the eggs for 6 minutes in boiling water, then immerse them in a bowl of cold water and let them cool.

2. Break the base of the asparagus stem then cut it in half. Cook it in boiling water for 5 minutes (more or less, depending on the size of the asparagus). Drain them and immediately immerse them in a large salad bowl filled with ice cubes and cold water.

3. Clean the radishes and remove the rootlets. Cut them into thin slices using a mandolin. Reserve the tops.

4. Mix the garlic clove with the anchovies, olive oil and vinegar.

5. Peel the eggs, cut them into 4. Cut the asparagus stems into 1 cm sections, leaving the tips whole.

6. In a salad bowl, mix the radish tops and slices, asparagus and eggs. Sprinkle with finely chopped chives and ground black pepper and serve with the anchovy sauce.