First, prepare the vinaigrette. Finely chop or crush garlic in a bowl and add the rest of the ingredients. Mix well.
Use a vegetable peeler to make thin slices of fresh asparagus. There will be some leftover asparagus, which you can't shave. You can set those aside and use them for soup or some other recipe.
Finely slice radishes.
Chop pancetta into small cubes. Place them in a skillet and cook over low-medium heat until the fat has rendered out and the pancetta has crispen and got some color.
Transfer to a plate lined with paper towels.
Place shaved asparagus, fresh baby leaf salad, and sliced radishes into a big salad bowl. Pour over the vinaigrette and mix well. Add crisp pancetta, pine nuts, and sliced eggs on top.
Serve immediately.
Recipe by Anja Burgar | Use your Noodles | www.useyournoodles.eu