Wash green asparagus, peel the bottom third and cut off the woody ends. Cut the asparagus into thin strips with a sparrow peeler. Toast asparagus strips in olive oil super-short. Allow to cool.
Roast pine nuts in a pan without fat. Wash spring herbs and hurl them dry. Mix the raspberry vinegar and honey, beat oil underneath. Season vinaigrette with salt and pepper.
Pierce the eggs from both sides. Bring the water to a boil with the vinegar and now put the eggs in for 10 seconds.
Get the eggs out of the water, reduce heat so the water no longer bubbles. Carry out the following steps for each egg: Beat the egg, put it in a ladle and let it slide gently but quickly into the hot water. After 2 1/2 minutes, carefully lift the poached eggs out of the water with the ladle and park them on a preheated plate.
Mix asparagus, half of the vinaigrette, spring herbs and pine nuts, arrange on plates and put the poached egg on top. Drizzle with the remaining vinaigrette.
Place the bacon side by side between 2 sheets of kitchen roll and brown it about 1 minute 30 seconds by 800 watt in the microwave or fry traditionally in the pan. Sprinkle over the asparagus and the poached egg.