Spring Salad With Buttermilk Cream Dressing

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2 large eggs

6 oz. asparagus, trimmed

1 medium head butter lettuce, leaves separated (4 cups)

1 small bunch watercress, trimmed (1 1/2 cups)

1/2 small cucumber, thinly sliced into half-moons (1/2 cup)

5 radishes, tops removed and cut into quarters

1 1/2 tsp. finely chopped shallots

1 1/4 tsp. whole-grain mustard

1 tsp. red wine vinegar

1/2 tsp. light brown sugar

1 Tbs. low-fat mayonnaise

1 Tbs. low-fat buttermilk

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