Gluten-Free Poached Eggs and Asparagus Salad

Instructions

1. Preheat oven to 425 degrees F.
2. Place asparagus on a baking sheet, drizzle some olive oil and season with salt. Bake for 12 minutes.
3. Cook the bacon until crispy and chopped.
4. Poach the eggs; bring a saucepan with 1½ inch water to a simmer add a tablespoon of vinegar and cook the eggs for about 3 minutes. Transfer to a plate.
5. In a small bowl, combine lemon juice, honey, 2 tablespoons olive oil and season with salt and pepper.
6. Arrange the asparagus on a platter. Top with mix greens, poached eggs, bacon and drizzle dressing over. Garnish with chives. Yum!