Take the asparagus out of the pot using tongs or a slotted spoon because the spears are too delicate to be drained directly in a colander.
Rinse the asparagus in cold water to stop the cooking and fix the colour. Let them cool down 10 min or so.
Meanwhile, boil the eggs (10 min), cool them down immediately in cold water, then cut into quarters.
Put the spinach in a salad bowl. In a small bowl, mix the oil, lemon juice, minced garlic, salt and pepper. Beat
well, using a fork, until the vinaigrette is emulsified. Pour the vinaigrette over the spinach, then mix.
Transfer the spinach to the plates. Portion out the asparagus and quartered eggs on top of the spinach, then serve.
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