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Cook bacon in a large skillet over medium heat,
turning once, until browned and crisp, 5-8
minutes. Transfer to paper towels to drain; let
cool, then crumble.
Meanwhile, cook asparagus in a large pot of
boiling salted water until crisp-tender, 3-5
minutes, depending on thickness. (If using both
green and white asparagus, cook white asparagus
first to keep them from turning green.) Drain and
transfer to a large bowl of ice water to cool.
Drain and pat dry.
Whisk shallot, vinegar, maple syrup, and mustard
in a medium bowl. Gradually whisk in olive oil
until emulsified, then whisk in vegetable oil;
season with salt and pepper.
Serve asparagus drizzled with vinaigrette and
topped with eggs, herbs, and bacon.
Do Ahead- Vinaigrette can be made 2 days ahead;
cover and chill. Asparagus can be cooked 1 day
ahead. Cover and chill.
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