SERVES 4 // HANDS-ON 10 min

INGREDIENTS
For the salad
400g asparagus, blanched and refreshed
700g baby spinach
4 handfuls sugar snap peas, halved lengthways
16 rashers streaky bacon, fried, fat reserved
8 eggs, soft-poached
For the dressing
60 ml olive oil
60g Parmesan, grated
Zest and juice of 2 lemons
2 tsp Dijon mustard
¼ tsp sugar
Salt and pepper

METHOD
1. Arrange salad ingredients on a platter or on individual plates, with the poached eggs on top.
2. Whisk together all dressing ingredients, plus the reserved bacon fat, until combined. Pour the dressing over the salad just before serving.