Mixed Green Salad with Asparagus
Peel the asparagus, snap off the woody ends and rinse. Cut off the tips, tie the stalks in a bundle and cook in boiling salted water for 6 minutes, until al dente.
Trim the lettuce, rinse and spin dry. Combine all of the salad greens in a large serving bowl. Squeeze the juice from the lemon and mix with a little salt. Peel 2 eggs and finely chop. Whisk the lemon juice, oil and finely chopped egg together and pour over the salad greens. Add the asparagus stalks and toss gently. Peel the remaining eggs and cut into wedges. Garnish the salad with the asparagus tips and eggs.