For 6 people
- 1 bunch of respounchous (Or wild asparagus)
- 2 hard-boiled eggs
- bacon bits
- Vinegar to deglaze
- Salt pepper
- Cook the respounchous cut into 10 cm pieces in salted boiling 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 !
