In a large bowl, prepare an ice- water bath, and set aside.
In a medium saucepan, combine 6 cups water and salt. Bring to a boil over high heat. Add asparagus, and cook until bright green. Remove from pan, and drain. Place in a prepared ice bath; drain, and set aside. Finely chop 2 boiled eggs. Cut remaining 2 eggs in quarters.
On a large platter, arrange asparagus, snap peas, green peas, fennel, radishes, and quartered eggs. Top with diced eggs, salt, and pepper. Serve with Deviled Egg Vinaigrette. Garnish with fresh herbs, shaved asparagus, and celery leaves, if desired. Serve immediately.
Recipe by Louisiana Cookin' at https://louisianacookin.com/spring-vegetables-deviled-egg-vinaigrette/