Vitamin B9, also called folate (folic acid) plays an important role in cell functions and in regulating the body’s antioxidant level. Green asparagus and lettuce are super vitamin B9 sources. B vitamins often work in synergy with each other, for instance in this dish the egg yolk’s choline (vitamin B8) helps the absorption of folates. It’s a truly unique and fresh salad, it can be served for any special occasion in the spring season.

Put the eggs in boiling salty water and cook them for 6.5-7 minutes. Then pour cold water on them so they’re easy to peel. Break off the woody ends of the asparagus and cook them in boiling, salty water for 1.5-2 minutes, depending on thickness, then drain them. Squash the anchovy with a fork, add mustard, vinegar and oil, salt and pepper. Pour the dressing on the lettuce before serving and stir it carefully. Place the lettuce on a platter, put the cooked asparagus, the quartered eggs, the grapes and the cheese on top.