Wash the asparagus and cut off the woody ends. Cut the asparagus lengthwise into thin, long strips with an asparagus peeler. Cook the asparagus in boiling salted water with 1 tsp. sugar for about 1 minute. Pour carefully into a sieve, rinse and drain well.
Roast the pine nuts in a pan without fat and take them out. Cook the eggs in boiling water for about 6 minutes. Quench and peel. Clean, wash and thinly slice the radishes.
For the vinaigrette, mix lemon juice, salt, pepper and sugar. Fold in 2 tablespoons of oil. For the Gremolata basil, wash and shake dry, pluck leaves from the stalks and chop very finely. Cut and chop the cress from the bed. Peel garlic and chop very finely. Mix basil, cress, garlic and lemon peel. Season with salt and pepper. Mix in 3-4 tablespoons of oil.
Carefully mix asparagus, pine nuts, radishes and vinaigrette. Arrange on a plate. Cut the eggs in half lengthwise. Spread the eggs, flowers and gremolata on the salad.