Peel the asparagus and cut off the woody ends. Cook the asparagus sticks in plenty of boiling salted water until they are firm to the bite. Boil the eggs for about 10 minutes, quench and cut in half.
For the salad dressing: mix oil and vinegar, season with salt and pepper. Cut the Lyoner into strips, wash the arugula and shake dry. Drain the asparagus and allow to cool a little. Arrange the salad ingredients on plates and serve drizzled with the salad sauce.
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