6 Washed and dried Romaine leaves
4 green onions
6 blanched stalks of blanched asparagus
1/2 pint cherry tomatoes
2 hard cooked eggs
Dressing of your choice
Shred the lettuce between two salad plates. Top with sliced green onion, diced carrot, sliced radishes, and halved cherry tomatoes. Cut the stalks of blanched asparagus in 1" pieces saving the ends for the top of the salad. Quarter the eggs and place them around the asparagus.