1 1/4 pounds (about 20 pen sized spears) asparagus spears, woody ends trimmed
12 ounces thick-cut bacon, chopped into 1/2-inch pieces
2 teaspoons minced shallots
1/2 teaspoon minced garlic
1 teaspoon Dijon mustard
2 tablespoons honey
1/4 cup plus 1 tablespoon lemon juice
1/2 cup olive oil
1 teaspoon white truffle oil
11/2 teaspoons salt
1/2 teaspoon fresh ground black pepper
10 ounces arugula
3/4 cup Parmigiano-Reggiano shavings
6 eggs
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