Asparagus and mixed greens salad

• 5 tablespoons extra-virgin olive oil
• 1-pound asparagus, cut on the diagonal into I-inch pieces
• Salt and ground black pepper
• 2 tablespoons white wine vinegar
• I small shallot, minced (about 2 tablespoons)
• 2 teaspoons chopped fresh tarragon leaves
• 6 ounces mixed greens (about 12 cups)
• 3 hard-boiled eggs, peeled and chopped medium

Heat 1 tablespoon of the oil in a 12-inch nonstick skillet over high heat until beginning to smoke. Add the asparagus, 1/2 teaspoon salt, and 1/2 teaspoon pepper; cook until browned and tender crisp, about 4 minutes, stirring once every minute. Transfer to a large plate and cool 5 minutes. Meanwhile, whisk the remaining 4 tablespoons oil, the vinegar, shallot, tarragon, and 1/2 teaspoon pepper together in a medium bowl until combined. In a large bowl, toss the greens with 2 tablespoons of the dressing and divide among salad plates. Toss the asparagus with the remaining dressing and place a portion of it over the greens; sprinkle the chopped eggs evenly over the salads and serve. SERVES 4 TO 6