For 6 people
- 1 bunch of répountchous (Or wild asparagus)
- 2 hard-boiled eggs
- bacon bits
- Vinegar to deglaze
- Salt pepper
- Cook the répountchous, cut into 10 cm pieces, in boiling salted water for 5 minutes (cook the tails before the heads for even cooking).
Drain and set aside in a bowl with the hard-boiled eggs cut into small wedges.
- Fry the bacon in a little oil.
- Pour the bacon bits into the bowl and deglaze the pan with the vinegar (for more sweetness, use balsamic vinegar). Pour everything into the salad bowl and enjoy! A real treat !
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