Fresh Asparagus Salad with Eggs and Honey-Mustard Dressing

Whisk olive oil, coarse-grain mustard, liquid honey, and 1 tablespoon of water until smooth in a small bowl. Season with a pinch of salt to taste.

Place the eggs in boiling water and hard-boil for approx. 9 minutes. Afterwards, immediately quench them in ice-cold water, let them cool, and peel them.

Place the whole-grain couscous in a bowl, pour 300 ml of boiling water over it, lightly salt, and let it swell, covered, for approx. 5 minutes. Afterwards, fluff it with a fork.