Wrap the trimmed spears of asparagus with a half of a piece of bacon each.
Heat a skillet over medium-high heat.
Place the bacon wrapped spears seam side down into the hot skillet.
Cook, rolling occasionally, until the bacon is cooked through and crispy on all sides and the asparagus is tender, about 10-13 minutes.
Place on a paper towel to drain excess fat.
Once the asparagus starts cooking, heat an inch of water in a small saucepan over medium high heat until boiling.
Add the egg, reduce the heat to medium, and cover with a lid.
Let the egg cook for 6 minutes then remove it from the stove.
When the six minutes are up, run the saucepan and egg immediately under cold water until the egg is cool enough to be handled.
Using a butter knife, crack the top edge of the egg then gently slice the top bit of the egg off.
Place the egg in the soft egg dish and serve with the bacon-wrapped asparagus soldiers and the egg top. Serve with sea salt and freshly cracked pepper on the side.
Side Note: If you don’t have the soft egg dish, you can peel the egg completely (carefully) and serve in a ramekin.