Spargelsalat Vinaigrette   (Asparagus Salad Vinaigrette)

Wash the asparagus, peel the white asparagus (if applicable), and cut the asparagus into 1 inch pieces. Cook the asparagus in boiling water with 1/2 teaspoon salt, a pince sugar, and 1 teaspoon butter for 10-15 minutes. Drain the asparagus.

To prepare the vinaigrette, finely chop onions. Add to a mixing bowl. Add balsamic vinegar, chicken broth, lemon juice, and oil. Mix together. Add salt, pepper, and sugar to taste. Add the chopped herbs. Finely chop one of the hard-boiled eggs and mix into the vinaigrette. Add the asparagus and gently mix until all the asparagus is nicely coated with the vinaigrette. Allow to marinate for at least 1/2 hour.

Wash the salad and cut into wide strips. Divide it among 4 plates. Add the marinated asparagus to the center of each plate. Dice up the remaining hard-boiled egg and garnish each plate with the egg pieces.