This is from Real Simple magazine. I don't know why it's called Mimosa, it's asaparagus salad on toast...

Asparagus Momosa

8 slices bacon or ham, crisply cooked
4 4-inch slices focaccia or hearty toast
2 pounds (about 24 spears) asparagus, cooked
2 Tablespoons chopped fresh tarragon
2 Tablespooons orange zest
2/3 cup vinaigrette (bottled or homemade)
4 hard-cooked eggs, finely chopped

Place 2 strips of bacon on each piece of focaccia and top with some asparagus. Stir the tarragon and orange zest into the vinaigrette; drizzle over the asparagus. Top with the chopped eggs.