Fill a small saucepan with water, cover the pan with a lid, and bring the water to a boil over high heat. Add 4 eggs to the water and when it returns to a boil start the timer; cook for 7 minutes. Place the eggs in a bowl of cold water and let sit while you cook the vegetables.
In a medium skillet and the asparagus, olive oil, balsamic vinegar. Season with salt and pepper. Sauté for 3 minutes. Add the tomatoes and sauté 1 minute, just long enough to warm the tomatoes.
Peel and slice the eggs in half. Divide the vegetables among 4 serving plates. Add an egg and 3 - 4 slices of salami. Serve immediately.