Photo by maggiephotos/Flickr CC
Going off the initials--asparagus, bacon, and egg--I was thinking maybe I should call this an Honest ABE. And while the asparagus is "running" right now, it's honestly the time to eat this, and it's very honestly very good so, what the hell, an Honest ABE sandwich it is.
Making an Honest ABE isn't all that hard to do: small investment, big flavor return. Start by cooking bacon slices of your choice in a heavy skillet--if you like bigger flavor go with Benton's or, as I've been doing, the Edwards Berkshire bacon, which is great. If you like mellower, the Nueske's is great, of course.
You can increase or decrease the number of slices you use depending on how much bacon you like to eat. I've been going with two slices per sandwich but even a single slice would work if you're eating less meat, and big bacon eaters would probably take it up to four.
When the bacon starts to heat up in the skillet, add a bunch of asparagus spears to the pan--if they're long ones, cut 'em in half before you cook so they'll fit on your sandwich. Again the ratio is really up to you--there's no right amount. I load up the asparagus myself--it's so good this time of year!
While all that's happening in the skillet, make up some mayonnaise; if you're feeling flush for time, make it from scratch (recipe is in Zingerman's Guide to Good Eating or online). I've been making it with that really good cold-pressed mustard oil we've been getting from Australia. If you're in a hurry (which I often am), you can mix a bit of the mustard oil and a generous squeeze of fresh lemon in with your Hellmann's--that works just fine too.