For the green asparagus starter, peel the lower half of the asparagus and cook in boiling water with 1 tablespoon of sugar and a pinch of salt until firm to the bite. Leave to cool, while chopping the eggs.
Tear arugula into small pieces, sprinkle on the edge of a plate. Mix mustard, oil, vinegar, salt, pepper and very little water to make a creamy sauce.
Place the asparagus on the plate with the arugula, sprinkle with the chopped eggs. Then carefully pour the creamy dressing over it.
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