Pick over the fiddleheads, removing as much of the papery skin as possible and discarding any greens that are more than 2 inches long. If using asparagus, wash and chop it into two-inch lengths.

Steam the fiddleheads and/or asparagus in a steamer/basket for 15 minutes, or until brightly colored.

Meanwhile, shell the eggs and quarter them, and quarter the cocktail tomatoes.

Make the dressing by mixing together all the ingredients. In a large skillet, combine the fiddleheads/asparagus, onion, potatoes, nuts, seeds, and dressing. Saute the mixture until onions are translucent.

Spoon the asparagus/fiddleheads mixture, hot, onto beds of mustard greens, and top with the hard boiled eggs and the cocktail tomatoes. Serve and enjoy.