| 1. |
Whisk vinegar, oil, mustard, tarragon, salt and pepper in a small bowl. Add garlic and set aside. |
| 2. |
Bring 1" of water to a boil in a medium skillet. Add asparagus, stirring to submerge if necessary, and cook until bright green and crisp-tender, about 3 minutes. |
| 3. |
Drain and place under cold running water until cooled. |
| 4. |
Peel and slice eggs. Divide salad greens between 2 plates and top with the eggs, asparagus, tomatoes, sardines and olives (if using). |
| 5. |
Remove the garlic from the dressing, stir to combine and drizzle over the salads. |
