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.