Greet the vegetables and allow them a quick bath (each to its own bath!).

Prepare 4 salad bowls of cold water and place them immediately in the refrigerator.

Cut off the ends of the asparagus, peel them, trim the green beans and sugar snap peas, shell the peas, clean the radishes, and cut them into slices.

Boil salted water and cook the vegetables individually; they should remain crunchy: about 1-2 minutes for the sugar snap peas, 8 minutes for the green asparagus, 10-12 minutes for the green beans and peas. Take the bowls out of the fridge: as soon as the vegetables are cooked, remove them from the water and plunge them into the ice-cold water. Then drain them well.

Toast the hazelnuts in a pan for a few minutes. Wait a few minutes before chopping them.

Wash and finely chop the chives and chervil. Chop the shallots.

Prepare the dressing and add the shallots.

Cook the soft-boiled eggs (6 minutes if you are not smoking them, and 4 minutes if you are). Peel them and then smoke them (with a smoker or in a pot) for 2-3 minutes.

Assemble each plate with vegetables, hazelnuts, egg, and dressing.

And if eggs don’t appeal to you today, you can simply leave them out or replace them with sheep’s milk brousse (a very fresh sheep’s cheese), ricotta, or even a little crumbled feta.