From around my french table.
1/4 tsp dijon mustard
1 Tb sherry vinegar
1 Tb evoo
1 Tb hazelnut or walnut oil
4 cold, large eggs
20 asparagus spears, thick, trimmed and peeled
6 strips bacon
3 hands full of mixed salad greens
1/3 C chopped toasted hazelnuts or walnuts
Vinaigrette - put all ingredients into a small jar and shake well. Keep in fridge if making ahead of time.
Salad - bring a medium sauce pan of well salted water to a boil. Lower eggs in one by one. Allow to boil for 6 minutes and then remove eggs to cold water. Leave in a cold water bath until you're ready for them.
Bring a large skillet of salted water to boil. Cook asparagus in it for 4 minutes until cooked but not mushy. Transfer to a paper towel lined plate and pat to dry. Pour out cooking liquid.
Cook bacon. (I'm deviating from the original here - I cook my bacon in the oven.)
Put 2Tb of bacon fat in the skillet and warm on medium or so.
Peel eggs, very carefully!
Toss greens with about 3/4 of the vinaigrette and plate up. Toss asparagus with remaining vinaigrette and lay over the greens.
When the bacon fat is warm, slip the eggs in and roll them around for a few to coat them with fat, heat them, and color them a bit.
Lift eggs out and place on top of asparagus. Scatter bacon and toasted nuts over the salad and serve immediately.