Spring Salad with Tarragon Vinaigrette

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.