Bacon and Eggs and Asparagus Salad

Directions

1. 1
   Bring a medium saucepan of heavily salted water to a boil.
2. 2
   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.
3. 3
   Fill the pan with cold water, put the eggs back in it, and let stand until ready to use.
4. 4
   Bring a large skillet of salted water to a boil.
5. 5
   Add the asparagus and cook for 4 minutes, or until you can pierce the spears with the tip of a knife.
6. 6
   Transfer asparagus to a paper towel lined plate; pat them dry. Set aside.
7. 7
   Add bacon strips to a skillet and cook over medium-low heat, turning as needed, until the bacon is golden and crisp.
8. 8
   Transfer bacon to a paper towel lined plate; let stand a minute, or until cooled enough to handle. Chop it into bits.
9. 9
   Assemble the salad starting with the greens; add the asparagus, bacon, tomatoes, onions, and sprinkle with feta cheese.
10. 10
    Peel the eggs; cut them in half and add to the salad.