For the asparagus salad, clean the asparagus, peel only the lower third and cut diagonally into 5 cm long sections.
Bring salted water with butter and sugar to a boil, simmer asparagus in it for 5 minutes so that it is still firm to the bite and drain in a colander.
Wash and halve the tomatoes. Mix both vinegars with salt and pepper. Gradually whisk in the oil.
Toss asparagus, tomatoes and basil in it. Peel the eggs, chop finely and sprinkle on the asparagus salad.
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