Difficulty:[usr 1]
Peel the green asparagus and cut 3 to 4 cm at the base. Pass them under cold water, as well as the wild asparagus. Cook them in a steamer for 7 or 8 minutes.
Bring 1.5 of water to a simmer with the vinegar and poach the eggs one by one. Drain them on a cloth and trim them with scissors.
Divide the asparagus, salmon, eggs and salad between plates. Add the salmon roe, lemon juice, wild asparagus and pepper, serve.
“Wild asparagus is only harvested in spring, in the South and in Corsica. »
