For weekdays and home holidays, for breakfast, lunch or dinner - tender asparagus with a delicate taste and crispy bacon.
Fry the bacon in a dry frying pan until crispy. Transfer to paper towels.
In the same skillet, toast the wheat crumbs, shaking the skillet occasionally, 2 to 3 minutes. Remove from heat and cool completely.
Pulse the bacon in the blender, then add the crumbs and quickly blend everything together until smooth.
Boil the asparagus in salted boiling water for 1-2 minutes. Dry on paper towels.
Whisk watercress, sour cream, mustard and egg yolks in a blender until smooth. Salt.
Divide the asparagus on plates. Serve with egg, sauce and bacon sprinkles.