Preparation

• For the grilled asparagus, trim an inch or so off the bottom of the asparagus. Use a peeler to peel the lower third of the stalk. Coat the asparagus with the oil and season well with salt and pepper. Heat a grill or grill pan to high. Alternatively, sauté or roast the asparagus, then use the Smoking Gun to add smoky flavor. Grill the asparagus for 3–4 minutes, turning frequently. The asparagus should be a little charred but still on the firm side.
• To poach the eggs, fill a deep skillet with water and add 2 tablespoons of salt and 2 tablespoons of red wine vinegar. Turn on high heat and bring up to just simmering, then reduce the heat to low. Crack the eggs one at a time into a small bowl, then gently pour the egg into the skillet of poaching liquid to poach the eggs.
• To make the hollandaise sauce, place on the stove in a 3–quart saucepan filled 1/3 of the way with water. Bring water to a simmer. In a large metal mixing bowl, whisk together yolks and a tablespoon of water. Place the bowl on top of pot of simmering water and whisk until egg yolks start to get frothy. While whisking continually add the softened butter and bacon fat a tablespoon at a time and continue whisking until mixture is thickened. Remove from heat, stir in the bacon and season to taste with the salt, smoked paprika and lemon juice.
• To serve, set 4–5 asparagus spears on each plate, top with 2 poached eggs and then spoon the hollandaise sauce over the eggs. Garnish with a light dusting of a pinch of smoked paprika.