For 6 people

  • 1 bunch of répountchous (Or wild asparagus)
  • 2 hard-boiled eggs
  • bacon bits
  • Vinegar to deglaze
  • Salt pepper

  1. 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.
  2. Fry the bacon in a little oil.
  3. 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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