-
1
Bring a large pot of salted water to a boil over high heat and add the potatoes.
-
2
Cook until just tender, 10 to 12 minutes, then transfer to a baking sheet to dry.
-
3
When cool enough to handle, peel the potatoes and cut into thick slices.
-
4
Season to taste with salt and pepper and place in a deep bowl.
-
5
Snap off the ends of the asparagus spears at their natural breaking point and cut into 1-inch lengths.
-
6
Heat a saute pan over medium-high heat and add 2 tablespoons of the olive oil.
-
7
Add the asparagus and green garlic and saute until the asparagus is tender and the garlic is soft, 3 to 4 minutes.
-
8
Add to the bowl with the potatoes.
-
9
Wipe out the pan and add the bacon, cooking until the bacon crisps slightly and renders some of its fat.
-
10
Remove with a slotted spoon and add to the bowl.
-
11
Toss and season to taste with salt and plenty of freshly cracked pepper.
-
12
Add the remaining 2 tablespoons olive oil and the parsley, then squeeze the lemon over all.
-
13
Toss and divide among 4 plates.
-
14
Fill a wide pan, at least 3 inches deep, with enough water to cover the eggs and bring to a gentle simmer over low heat.
-
15
Bubbles should lazily break the surface.
-
16
Crack the eggs into small bowls or ramekins, then one by one gently slide the eggs into the water.
-
17
Use a spoon or spatula to gently gather the whites around the yolks.
-
18
Cook for 2 to 3 minutes, depending on how firm you like your yolks.
-
19
Remove the eggs, blotting each briefly on paper towels, then gently place on top of each salad.
-
20
Drizzle with additional olive oil and serve immediately.
