Bring some water to boil and place your eggs into the boiling water. Boil for about 6-8 minutes covered or until hard boiled with a yellow yolk in the center. Take through cold water once boiled to stop the cooking process instantly. Peel and keep aside.
Rinse your fresh ingredients and keep the quartered tomato and microgreens ready at the side.
Trim the fibrous ends off your asparagus. If you use white asparagus, peel as well. Chopp your asparagus into 2 inch long pieces.
Keep a pot to boil with water and place your asparagus into the water for about 1-3 minutes. 1 minute for young and thin Asparagus and 3 for very thick spears. The Asparagus will get blanched, which means it will just cook enough to remain crunchy. Keep a bowl with ice water ready and place your blanched asparagus into the ice water to stop the cooking process.
Assemble all the salad ingredients, including asparagus, tomato, boiled egg, tuna chunks, and the microgreens and keep in the fridge to cool a bit.
Prepare your vinaigrette dressing by mixing together the vinegar, salt and pepper, and dijon mustard. Then add the olive oil and mix or shake into a smooth dressing.
Pour the dressing just before serving time over the salad.
Microgreens are optional. You can add a mixture of microgreens if you like. They add flavor and microgreens are healthy nutritious.
Over boiling of eggs can turn the yolk dark in color. Nothing wrong with that but you want a yellow hard boiled yolk for aesthetics.
For the dressing, we mix first the vinegar with the salt and pepper and dijon mustard and then only we add the oil because the seasoning doesn't mix well with oil.