- Heat butter until melted then cook until lightly nutty brown.
- Add pecans to butter and set aside.
- Steam asparagus for 2-3 minutes then plunge into an ice water bath to stop the cooking process.
- Bring a large pan of water to a light boil, crack the eggs and gently place into the boiling water.
- Poach for about 3 minutes or until lightly set.
- Divide the asparagus between 4 plates; top each with a poached egg.
- Drizzle with the brown butter dressing then top with two bacon slices.