1. Snap the woody stems off the asparagus spears by hand and trim if necessary.Cook asparagus, spinach and eggs separately until soft (by boiling or steaming).
  2. When cooked, arrange spinach on plate and squeeze lemon over, blot the asparagus on a paper towel to remove some moisture then arrange over spinach.
  3. Remove boiled eggs from pot, cool briefly in some cold water (makes it easier to peel) then slice in quarters and place on top of asparagus.
  4. Grate or shave parmesan and crack some black pepper over the top. Serve immediately.

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