Young Herb Soup with salt pork, poached egg and asparagus tips (or wild asparagus)

2 persons
Restaurant “L’Oulo” in Mazan
Chef: Richard Bagnol

2 tbsp white vinegar, 2 eggs, 40 gr salt pork, 6 asparagus, 5 gr parsley, 10 gr basil, 10 gr sorrel , 5 gr arugala, 2 gr hyssop, 5 gr fennel , 5 gr tarragon, 5 citronella leaves, 2 mint leaves, 1 clove garlic, salt, pepper, chopped chives for decoration


Stem and wash the herbs. Sweat them lightly with the crushed garlic in olive oil. Cover with water +/- 1.5 dl. Cook 10 to 15 minutes.
Blend the mixture, correct the seasoning. Peel and cook the asparagus. Put the tips aside and cut the spears into small sections. Poach the eggs. Sauté the finely diced salt pork.
The choice of herbs is inexhaustible.