Asparagus Salad With Butter Lettuce, Pancetta & Fried Egg

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1 1/2 tablespoons minced green garlic or 1/2 teaspoon minced garlic

2 teaspoons lemon juice

1 1/2 tablespoons fruity vinegar, such as apple cider

1 teaspoon mustard

-- Salt and pepper to taste

3 tablespoons olive oil or toasted nut oil (such as walnut) + a drizzle

-- Pinch sugar or drizzle honey, if needed


1 head butter lettuce (preferably red), washed and dried; leaves torn if large

4 small radishes, halved and thinly sliced

1 bunch asparagus, ends trimmed

3 to 4 ounces pancetta or bacon, cubed or diced (see Note)

4 to 6 eggs (one per person)

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