Aspara­gus Sal­ad with Poached Egg and Bacon

Aspara­gus Sal­ad with Poached Egg and Bacon

(serves 4)

8 eggs

8 slices Amer­i­can (“streaky”) bacon

16 stems asparagus

2 fresh arti­choke hearts (oil-pre­served will do, though)

hand­ful chives, minced

fresh black pepper

Poach the eggs gen­tly for about 5 min­utes, then remove to a plate and cov­er with a bowl.

Fry the bacon until crisp, then drain on paper towel.

Saute the aspara­gus till slight­ly soft­ened, in the bacon fat.

Slice the arti­choke hearts and lay in a spi­ral, even­ly dis­trib­uted, on each plate.  Lay over the aspara­gus and the poached eggs, then top with the bacon and chives.  Serve warm.