- 8 slices bacon or ham, crisply cooked
- 4 4-inch slices focaccia or hearty toast
- 2 pounds (about 24 spears) asparagus, cooked
- 2 tablespoons chopped fresh tarragon
- 2 tablespoons orange zest
- 2/3 cup vinaigrette (bottled or homemade)
- 4 hard-cooked eggs, finely chopped
- Place 2 strips of bacon on each piece of focaccia and top with some asparagus.
- Stir the tarragon and orange zest into the vinaigrette; drizzle over the asparagus. Top with the chopped eggs.