Asparagus Salad with Eggs and Honey-Mustard Dressing

INSTRUCTIONS FOR DRESSING

• 1
  Mix olive oil, mustard, honey, and 1 tablespoon of water.

INSTRUCTIONS FOR SALAD

• 1
  Place the eggs in boiling water and cook for 9 minutes. Transfer the cooked eggs to cold water.
• 2
  Pour 300 ml of hot water over the couscous, add salt, and let it rest for 5 minutes.
• 3
  Wash the asparagus stalks and break off the woody parts. It will be easy. Bend the stalk at the bottom, and it will break at the point where it is no longer woody. Cook it in salted water for 2 - 3 minutes. The cooking time depends on the thickness of the stalks. Transfer the cooked asparagus to cold water to stop the cooking process.
• 4
  Slice the radishes into thin slices.
• 5
  Mix the couscous with the salad leaves and radishes. Divide onto plates. Top with asparagus and halved eggs. Sprinkle with sunflower seeds and drizzle with the prepared dressing.