Put chicken breast in a pot with the vegetable bouillon
Bring to a boil, cover and simmer for 20 minutes until the meat is tender
Cut the chicken into cubes and let it cool a little
Fry the bacon in a pan in a little butter until it is crispy
Dice the bacon and set aside on a plate
Heat the pan with bacon grease with a little extra oil and butter
Allow the butter to fizz off and roast the mushrooms in the pan at high heat
Put mushrooms in a sieve together with white asparagus and let them drain
Stir the dressing together from mayonnaise, creme fraiche, curry and Dijon mustard, salt and pepper
Season to taste and then toss diced chicken, mushrooms, asparagus and half of the chives and bacon in the dressing and sprinkle with chives and bacon before serving