Blueberry, Asparagus and Spinach Salad (Gluten-Free, Dairy-Free, Vegetarian)

INGREDIENTS

4 cups

Baby spinach, loosely packed

1 pint

Blueberries, fresh

Eggs, large organic hard

2 tbsp

Honey

2 tsp

Lemon juice, freshly squeezed

1 pinch

Red pepper flakes

Sea salt and pepper

2 1/2 tbsp

Apple cider vinegar

2 tbsp

Olive oil

bundle Fresh asparagus (cut into 1/2 inch pieces and ends trimmed)