Light seasonal greens blessed with warm bacon dressing fresh from the farm.
Cut arugula greens into 1 1/2-inch lengths and transfer to a large bowl.
In a steamer set over boiling water, steam asparagus, covered, until just crisp-tender, about 1 to 2 minutes. Transfer asparagus to a colander and rinse under cold water to stop cooking. Drain asparagus well.
Cook bacon in a large heavy skillet until golden and crisp, then transfer to a cutting board, reserving fat in skillet. Finely chop bacon.
Whisk together finely chopped shallots, orange juice, balsamic vinegar, salt, and pepper in a small bowl, then whisk in 3 tablespoons hot bacon fat. Toss greens with enough warm dressing to coat and sprinkle with bacon. Serve immediately.