Wash the potatoes thoroughly and cook in salted water for about 20 minutes. Cook the beans in boiling salted water for about 6 minutes. Leave to cool and remove skin. Wash asparagus, cut off woody ends. Cut asparagus into pieces and cook in boiling salted water with sugar for 3-4 minutes. Pour into a sieve, quench and drain well. Drain the potatoes and let them cool down a little. Cut bacon into thin strips. Heat oil in a pan. Fry the bacon in it for 3-5 minutes while turning it until crispy, take it out. Cook eggs in boiling water for about 2 1/2 minutes. Quench eggs cold, peel and halve
For the dressing, wash the herbs and shake dry. Pluck parsley leaves from the stalks and chop finely. Cut the chives into fine rolls. Cut cress from the bed. Mix herbs, stock, mayonnaise, mustard, honey and vinegar. Fold in the oil bit by bit. Season with salt and pepper. Cut potatoes into thick slices. Mix potatoes, asparagus, beans and bacon with the dressing and arrange in 4 bowls. Arrange 3 egg halves on each salad
Preparation time 35-45 minutes