Slice one half cup asparagus per salad, add to warm pan with one teaspoon oil and cook for a few minutes. Add three slices bacon per salad to pan, cook, remove bacon to drain and cool. Remove stems from spinach and tear into bite size pieces. Add three-four cups spinach per salad to warm pan with one teaspoon oil, stir leaves, cover and remove from heat and let spinach wilt for a few minutes, then plate spinach. Add one half teaspoon oil to pan and add eggs (one egg per salad); season with salt and pepper. Cover eggs with lid and cook until whites are done but the yokes are a tad runny. Mix one tablespoon mustard, one tablespoon oil and two tablespoons vinegar with a little sea salt. Cut bacon slices, slice red onion and add to plated greens with asparagus, one cooked egg and drizzle with one tablespoon dressing.