Bring a medium saucepan of heavily salted water to a boil.

Add the eggs, one by one, and allow them to boil for 7 minutes. Remove the pan from the heat, lift the eggs into a strainer, and run under cold water to cool them quickly.

Fill the pan with cold water, put the eggs back in it, and let stand until ready to use.

Bring a large skillet of salted water to a boil.

Add the asparagus and cook for 4 minutes, or until you can pierce the spears with the tip of a knife.

Transfer asparagus to a paper towel-lined plate; pat them dry. Set aside.

Add bacon strips to a skillet and cook over medium-low heat, turning as needed, until the bacon is golden and crisp.

Transfer bacon to a paper towel-lined plate; let stand a minute, or until cooled enough to handle. Chop it into bits.

Assemble the salad starting with the greens; add the asparagus, bacon, tomatoes, and onions, then sprinkle with feta cheese.

Peel the eggs; cut them in half and add to the salad.

Combine all the vinaigrette ingredients in a jar with a lid; shake vigorously until all ingredients are incorporated. Taste and adjust seasoning.

Pour the vinaigrette over the salad.

Serve.