1. Bring a medium pot of water to a rolling boil, and salt the water generously. Add asparagus, and cook for 3 minutes, then remove and place directly into a bowl of ice water.

2. In a medium cast iron skillet over medium heat, cook bacon until crispy, about 15 minutes. Remove bacon, and allow to cool. Carefully pour bacon grease into a container to save for another use – it freezes very well.

3. Without wiping out the skillet, add butter, and melt over medium heat. Place the apricots in the skillet, flesh side down, and allow to brown for 5 minutes. While the apricots cook, the bacon should be cooled enough to crumble into ¼- to ½-inch pieces. Remove the apricots from skillet, and cool on a plate. Use a paring knife to cut each half into quarters. Set aside.

4. In a small mixing bowl, combine yogurt, half the lemon juice, honey, salt, and pepper with a whisk.

5. In a large bowl, lightly toss the arugula with the remaining lemon juice, the crumbled bacon, and one pinch of both salt and pepper.

6. To assemble: Dot the plate with two to three tablespoon-sized dollops of the yogurt mixture. Gently mound approximately ¾ cup of the arugula on top of the dots of yogurt. Arrange three or four pieces of apricot on the arugula, followed by three or four stalks of asparagus. Sprinkle with one tablespoon Parmesan, and drizzle lightly with olive oil.