• Bring a medium saucepan of heavily salted water to a boil.
• Add the eggs, one by one, and allow the eggs to boil for 7 minutes, then remove the pan from the heat; lift the eggs into a strainer, and run under cold water to cool them quickly.
• Fill the pan with cold water, put the eggs back in it, and let stand until ready to use.
• Bring a large skillet of salted water to a boil.
• Add the asparagus and cook for 4 minutes, or until you can pierce the spears with the tip of a knife.
• Transfer asparagus to a paper towel lined plate; pat them dry. Set aside.
• Add bacon strips to a skillet and cook over medium-low heat, turning as needed, until the bacon is golden and crisp.
• Transfer bacon to a paper towel lined plate; let stand a minute, or until cooled enough to handle. Chop it into bits.
• Assemble the salad starting with the greens; add the asparagus, bacon, tomatoes, onions, and sprinkle with feta cheese.
• Peel the eggs; cut them in half and add to the salad.

FOR THE VINAIGRETTE

• Combine all the ingredients in a jar with a lid; shake vigorously until all ingredients are incorporated. Taste and adjust.
• Pour the vinaigrette over the salad.
• Serve.