One of the mile stones of the culinary calendar, the arrival of English asparagus certainly warrants celebration; here for but a brief few weeks it is to be indulged in as often as possible.

To add to the excitement of the arrival of bundles of green spears, a stranger turned up on my doorstep last weekend selling his own free range eggs - ranging from the rich brown eggs of Marans to the exquisite pale blue - green specimens of Araucana. He enthused about his Leghorn and Banthams whilst I wondered at what amazing streak of good fortune had sent him up my path to not only deliver me the best eggs I've ever tasted, but at a
ludicrously low price.

Ingredients - serves 4

8 slices bacon - or 200g ready cut bacon lardon from the meat counter
4 thick slices of bread
2-3 tbsp olive oil
2 bundles of fat asparagus spears
2 hearts of sweet romaine lettuce, torn
1 large avocado, peeled, stoned, diced
200g sweet cherry tomatoes, halved
4 large eggs
1 tbsp white wine vinegar (to add to poaching water)
salt, pepper

dressing:
1 tsp dijon mustard
1 tbsp white wine or balsamic vinegar
5 tbsp sunflower oil

Method

1 Cut the bacon into lardon and fry off in the olive oil briefly before adding the bread, cut into 2cm squares. Continue to fry crouton together with the bacon until all is golden and crispy, set aside. Trim the asparagus by bending (the spear snaps at the point where any woodiness ends), cut into 4cm lengths and steam or boil to tender.

2 Make the salad dressing in a large salad bowl by whisking the mustard and vinegar together and adding the oil slowly, thereby making a thick, creamy emulsion. The French way is to pile leaves over the dressing but only turn the salad immediately before serving - then all is dressed and nothing is wilted or discoloured and slimy from oil. For this salad the warm asparagus and avocado will benefit from being the first into the salad bowl as they can enjoy the dressing without damage. Next throw in the tomatoes and some seasoning, follow with torn sweet lettuce and finally the crouton and lardon.

3 Now, while someone turns the salad and divides it between 4 plates, you simply bring water and wine vinegar to the boil, crack and drop in the eggs carefully, poach for a scant 3 minutes and remove with slotted spoon. Pat dry with kitchen paper before sitting astride the salad. Serve with crusty bread.