1 bunch asparagus
4 large hard-boiled eggs, peeled & quartered
8 cups fresh baby spinach
3 Tbsp. olive oil
2 Tbsp. fresh lemon juice
1 oz. fresh dill, chopped
1 Tbsp. shallot, finely minced
1 tsp. Dijon mustard
½ tsp. sea salt
¼ tsp. black pepper
Trim woody ends off of asparagus spears and cut into one inch pieces.
Drop asparagus into salted boiling water for one minute.
Drain and cool under cold running water. Pat dry with paper towels.
Whisk vinaigrette ingredients together then toss with spinach and asparagus.
Place in a serving dish and arrange eggs on top.