1.Toast the pecans and let them cool then crush lightly in a mortar and pestle.
2.In a pan heat butter until melted then cook until lightly nutty brown.
3.Add the pecans to butter and set aside.
4.Steam asparagus for 2-3 minutes then plunge into an ice water bath to stop the cooking process.
5.In a large pan of boiling water, crack the eggs and gently place into the boiling water.
6.Poach for about 3 minutes or until lightly set.
7. On each serving plate put some croutons, top it up with 1/4 of the asparagus stalks and 1 poached egg.
8.Drizzle a tablespoon of the nut brown butter dressing and top with two bacon slices.
9. Serve warm.