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 |
