Vinaigrette: in a medium-sized bowl, add green onions to the orange juice concentrate. Season with salt and pepper. Pour in the oil gradually and whisk until emulsified.
Salad: fill a pot with water and bring to a boil over high heat.
Remove the hard parts of the asparagus. Plunge asparagus tips in boiling water. Boil until cooked but still slightly crunchy, for 2 to 5 minutes if they are very thin or for 7 to 10 minutes if they have a diameter the size of a finger.
Drain the asparagus and immediately plunge them into icy water. Once they are cold, pat them dry with paper towels. Keep aside. Put the spinach in a large salad bowl. Add the asparagus cut into bite-sized pieces. Mix. Add dill, drizzle with vinaigrette and toss. Top with grated hard-boiled eggs.
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