Wash the asparagus, cut off the woody ends. Boil egg in boiling water for 8-10 minutes until hard. Roast pine nuts in a pan without fat, remove. Wash, clean, quarter and seed the tomatoes.
Cut the fruit flesh into small cubes. Wash and clean the spring onion and cut into thin rings. Cook the asparagus in boiling salted water for about 6 minutes. Quench egg and dice finely. Mix tomato cubes, spring onions, pine nuts, vinegar and oil and season with salt, pepper and a little sugar.
Add the egg cubes at the end. Remove the asparagus from the water, drain and serve with the salsa. Sprinkle with coarse black pepper.