Note: I start by roasting the chickpeas and make the salad while they are roasting!
Heat a large skillet over medium-low heat and add the bacon. Cook until crispy and until the fat is rendered, then place the bacon on a paper towel to drain any excess grease. Remove all but 1 tablespoon of the bacon fat from the skillet.
Add the asparagus to the skillet and toss to coat. Season it with a bit of pepper (I don’t use salt since the bacon fat is salty, but add some if needed!) and cook until slightly tender but a crispy remains, about 3 to 4 minutes.
Build your salad! You can chop your lettuce if desired, but I love the pieces of butter lettuce and how soft they are. Season your lettuce with some salt and pepper, this is key. Add your bacon (crumbled or strips, whatever you prefer), asparagus, artichokes, radish, eggs, avocado and chickpeas. Drizzle on your dressing and finish with crumbles of gorgonzola. Eat up.