2 packages of white Flandria-asparagus, 1 egg, 2 tbs of wine vinegar, 200 ml mais oil, 1 green apple, 4 small round goat cheeses, 4 slices bacon, 1 tbs of estragon, 1 box watercress, salt and pepper to taste
Peel the asparagus and wash. Wrap them with a thread and cook them in slightly salted water for 10 minutes. Cut them into 3-4 cms large sizes. Wash the apple, cut out the core and slice it to the desired size. Roll the goat cheeses around with the bacons. Grill them into the oven for three minutes or until the bacons are golden brown and crispy. Stir together the oil, raspberry wine vinegar, estragon together for the dressing. Wash watercress, pat them dry and chop into fine. Divide the watercress, and apple slices onto plates then toss over cooked asparagus. Sprinkle them with the dressing and place the luke warm goat cheese on the middle. Serve inmediatelly.