Place bacon in heavy-bottomed 10-inch skillet and cover with 1/2 cup water. over burner on medium high heat and cook, stirring occasionally until water has evaporated and bacon has crisped, about 10 minutes. Transfer bacon and fat to medium bowl. Add hazelnuts, honey, mustard, olive oil, and vinegar. Whisk vigorously to combine. Season to taste with salt and pepper. Set aside.
Bring 4 quarts of water with 4 tablespoons kosher salt to a rolling boil in large Dutch Oven. Set a small frying pan on medium heat, add oil or butter and cook the eggs to your liking. I prefer sunnyside, but poached eggs work well if you are up to it. Add peeled asparagus and cook until bright green and tender but still crisp, 2 to 5 minutes depending on thickness. Drain asparagus and set on serving plate. Gently place eggs on top of asparagus and drizzle eggs and asparagus with bacon hazelnut vinaigrette and serve immediately.