In a large skillet, coated with olive oil, over medium heat, cook 1 lb asparagus until tender-crisp, about 5 minutes. In a bowl, whisk 4 tsp. sherry vinegar and 2 tbsp olive oil. Add 8 cups of field greens and asparagus. In a separate pan, poach 4 eggs. Divide salad between 4 plates. Top each serving with 1 poached egg.
Adapted from Marge Perry for Self /April 2015