Gather all ingredients before you start your recipe.
Fill a small sauce pan nearly full of water, add 3-4 eggs in their shell, cold from the fridge, and bring water to a boil. Reduce heat to a hard simmer and cook for 6 minutes. Remove from heat, drain and cover with cold water. Change water when it becomes warm, 1-2 minutes, and cover again with cold water. Peel, and set aside until ready to add to salad.
Prepare salad greens and thinly slice fennel and Granny Smith apple. Toss with kosher salt and return to the refrigerator until ready to mix.
Mix dressing ingredients in a small bowl and set aside until ready to dress the salad.
Pre heat oven to broil.
Cut the last 1 to 1 1/2" off the bottom of the asparagus, line a flat sheet with non stick aluminum foil. Spread the asparagus on the foil, drizzle with olive oil and season with kosher salt and freshly ground black pepper.
Place on the top rack of your oven, and roast for 4-5 minutes, or until the stalks begin to char.