Preheat oven to 425 degrees F. Put asparagus on a sheet pan and drizzle with olive oil then toss with salt and pepper.
Roast for about 12 minutes.
Meanwhile, poach your eggs. Heat a pan of water to boiling. Add 1 teaspoon of vinegar.
Crack one Eggland’s Best Egg in a small bowl.
Once the water is boiling stir the water to form a whirlpool and gently slid in the egg.
Cook for about 3-4 minutes. Remove from water and dry on a paper towel.
Salt and pepper the egg. Do the same with the second egg.
Assemble salad – put roasted asparagus on a plate. Top with salmon, microgreens, onions, and dill.
Top with warm poached eggs. Serve immediately.