Warm Wegetable Salad With Bacon

Wash and wring out the chew. Split the asparagus in half. Slice the fenouil. Scald tomatoes 2 min, peel them and cut them into quarters.

Fry the asparagus and tomatoes for 4 min over high heat in 2 tbsp. oil. Sprinkle with vinegar, turn off the heat and leave to stand.

Arrange lamb's lettuce and fennel on plates. Season with half a spoonful of oil. Sear the bacon over high heat in the remaining oil.

Top the plates with the bacon, fried vegetables and their juices. Serve immediately. Our advice: Sear the vegetables and bacon over high heat, even if they brown a bit.