Open-Face Egg Sandwich with Bacon, Asparagus, and Pesto

Ingredients: 12 ounces asparagus, ends trimmed,8 slices bacon,1/3 cup chopped basil,0.66 container basil leaves,¼ teaspoon freshly ground black pepper,4 eggs,½ English cucumber, chopped,2 tablespoons extra virgin olive oil,3 cloves garlic, minced,¼ teaspoon kosher salt,drizzle of fresh lemon juice,1 tablespoon olive oil,¼ cup Parmesan cheese,¼ cup pine nuts,2 Roma tomatoes, chopped,salt and pepper to taste,4 scallions, ends trimmed,4 slices sourdough bread,1 bunch spinach leaves,1/2 teaspoon white balsamic vinegar
Instructions:

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