This salad was part of our May Day brunch, which was luckily very small - this was the only dish to be prepared on the spot. As a light lunch, it works marvelously on its own (although I'd accompany it with either croutons or garlic-and-oil-rubbed toast) and you certainly don't want to be fussing about trying to prepare other things while frying the asparagus and poaching the eggs.
Maybe it's just that my poaching skills still leave something to be desired, though - it always feels like such a stressful procedure. In the end I wound up taking pictures before drizzling on the dressing, so if you could imagine this whole shebang with flecks of herb-oily goodness I would be most obliged.
Asparagus, Bacon & Poached Egg Salad
500 g (1 lb) asparagus, trimmed
170 g (6 oz) bacon, cut into bite-size pieces
a few cups mixed greens
2 tbsp vinegar
3 tbsp extra-virgin olive oil
2 tbsp white balsamic vinegar
1 tsp sugar
a big bunch of basil, finely chopped
a big bunch of thyme, finely chopped
salt & pepper
Start off by mixing the ingredients for the dressing or you'll be in trouble later on (not that I'd ever, etc).
Fry the bacon until crisp, drain on paper towels. Reserve some of the fat from the bacon and fry the asparagus in it until (barely) soft and slightly browned. Meanwhile, bring a pot of water to a simmer, and add the vinegar to it.
Mix together salad greens, bacon and asparagus, add most of the dressing and toss gently to coat. Divide onto plates.
Crack the eggs and pour into individual cups/glasses. Carefully slide the eggs into the water and let cook for about two minutes (the yolks will still be fairly runny), then remove eggs with a slotted spoon (making sure they're properly drained) and place on top of salads. Drizzle with the rest of the dressing.