Preparation

• In a small bowl, whisk the lemon juice, mustard, sugar, and 1/2 tsp. salt. Gradually whisk in the oil. Set aside.
• Snap off and discard the tough bottom ends of the asparagus. Cut off the tips and set aside. Thinly slice the spears on a sharp diagonal.
• Bring a 3-quart saucepan of well-salted water to a boil. Add the tips and cook until just tender, about 2 minutes. With a slotted spoon, transfer the tips to a colander. Rinse with cold water to cool quickly. Transfer to a paper-towel-lined plate to dry. Repeat with the sliced spears; they’ll take about 1 minute.
• In the same pot of water, boil the eggs for 6 minutes. Meanwhile, fill a medium bowl with ice water. Using a slotted spoon, transfer the eggs to the ice water to cool for 1 minute. Pat dry with paper towels, and carefully peel.
• In a large bowl, dress the asparagus spears and pea shoots with just enough of the vinaigrette to coat lightly—you won’t use all of it—and season to taste with salt and pepper.
• Put the asparagus tips in a small bowl, and dress with enough of the remaining vinaigrette to coat lightly.
• Divide the spears and pea shoots among eight plates or mound onto a platter. Slice the eggs in half and arrange on top of the salad. Top with the asparagus tips and pistachios. Sprinkle lightly with sea salt. Serve immediately with any remaining dressing on the side.

Make Ahead Tips

You can cook and peel the eggs a day ahead. Cover and refrigerate. when ready to serve, bring a saucepan of water to a boil; take it off the heat, add the eggs, and reheat for about 1-1/2 minutes. You can blanch the asparagus 8 to 12 hours ahead; cover and refrigerate.