Asparagus Salad with egg based dressing

We are on a Holiday in an asparagus area , the Mark Brandenburg. The sand box of Germany. Asparagus is a crop that grows here very well.

I made a salad. At the supermarket I bought a couple of fresh goods and some herbs like wild garlic leaves and dill. A bunch of red radishes and a box of greens.
I boiled some eggs and used the hard boiled egg yolk for the base of the sauce, that made it very creamy.

When I cook white asparagus, I cook the peel and offcuts first with some salt and sugar. After 10 min I get that out and discard it. Then the stalks go in and cook. A knob of butter gives the water an intensive taste. That is a good way to counteract the loss of flavour from the asparagus during cooking. The water already is saturated.

recipe for 4:
600 g asparagus
3 hard boiled eggs
40 g wild garlic leaves
20 g dill
6 cherry tomatoes
125 g baby green salad leaves
1/2 cucumber
8 red radishes
2 tbsp olive oil
6 tbsp asparagus water
1 lime
salt
pepper
paprika
sugar

Prepare the asparagus and cut it into bite size chunks. Cook the way as I cook it.
Save some  hot asparagus water.
Boil the eggs
Use 2 egg yolks and  mix them with oil and asparagus water to a creamy consistency. Add lime juice, spices and a dash of sugar.
Thinly slice the cucumber and the radishes on a grater, mix them with salt and let them sit for 10 min. Drain.
Chop the herbs and quarter the tomatoes. Bring everything together and mix with the dressing.