Preheat the grill to high and heat a griddle pan until smoking.
Blanch the trimmed asparagus for one minute in boiling water and drain on paper.
Griddle the asparagus until charred all over.
Grill the bacon until it becomes crisp.
Warm lemon juice, tarragon, and vinegar in a pan, then remove the tarragon.
Whisk the egg yolks in a bowl and incorporate the warm lemon mixture.
Gradually whisk in 250g of clarified butter until the dressing emulsifies.
Place three asparagus spears on each plate and season with salt and pepper.
Top with a poached egg and three rashers of bacon per plate.
Spoon dressing over the eggs and finish with a dusting of smoked paprika.