Preparation
Cook the asparagus for 4 min. in a pot of salted water.
Drain them and plunge them into iced water to stop the cooking. Reserve
Cook the eggs for 6 minutes in a pan of simmering water. As soon as they are cooked, place them in a dish of ice water, then peel the eggs.
Sauté bacon over high heat in a skillet until golden brown and crispy.
Dressing: Cut the asparagus in half lengthwise and arrange them on the crispy Sigdal Marrow Seed.
Place the soft-boiled egg and season with olive oil and pepper.
With Sigdal, dare healthy excess!
