Prepare the Asparagus

1. Preheat the Oven: Preheat your oven to 425°F (220°C).
2. Season the Asparagus: Place the asparagus on a sheet pan. Drizzle with olive oil, then toss with salt and pepper.
3. Roast the Asparagus: Roast in the preheated oven for about 12 minutes, or until tender.

Poach the Eggs

1. Heat Water: Bring a pan of water to a boil. Add 1 teaspoon of vinegar (this helps the egg whites to coagulate).
2. Crack the Eggs: Crack one egg into a small bowl.
3. Create a Whirlpool: Stir the boiling water to form a gentle whirlpool.
4. Poach the Egg: Gently slide the egg into the water. Cook for about 3-4 minutes, until the whites are set but the yolk is still runny.
5. Remove and Dry: Remove the egg with a slotted spoon and dry on a paper towel. Season with salt and pepper.
6. Repeat: Repeat the process with the second egg.

Assemble the Salad

1. Arrange the Asparagus: Place the roasted asparagus on a serving plate.
2. Add the Salmon: Top with the sliced smoked salmon.
3. Add the Greens and Onion: Sprinkle the microgreens and sliced red onion over the top.
4. Garnish: Add the chopped fresh dill.
5. Drizzle and Squeeze: Drizzle with extra virgin olive oil and squeeze half a lemon over the salad.
6. Top with Eggs: Place the warm poached eggs on top. Serve immediately.