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Allow eggs to stand at room temperature for 30 minutes. Meanwhile, preheat oven to 400°F. Line a baking sheet with parchment paper; set aside.
Unfold puff pastry on a lightly floured surface. Roll pastry into a 14x11-inch rectangle; trim to even edges. Score a border around outside of pastry by making a shallow cut 1/2 inch from each edge. Transfer pastry to the prepared baking sheet; prick pastry several times with a fork. Bake about 10 minutes or until golden.
Slice asparagus diagonally into 2-inch pieces (you should have about 2 cups). In a large skillet, heat 2 tablespoons oil over medium-high heat. Add asparagus, peas and garlic; cook and stir for 2 minutes. Sprinkle with a little salt and pepper. Spoon asparagus mixture onto baked pastry, spreading mixture to within 1/2 inch of each edge.
Break an egg into a cup and slip egg onto tart. Repeat with the remaining 5 eggs, allowing each egg an equal amount of space on tart. Sprinkle with a little salt and pepper. Bake for 12 to 14 minutes or until egg whites are completely set and yolks begin to thicken but are not hard. Remove tart from oven. Sprinkle with prosciutto, goat cheese and chives.
Meanwhile, for salad, peel and section grapefruit over a small bowl to catch the juice. Reserve 1 tablespoon grapefruit juice. In a large bowl, whisk the remaining 2 tablespoons oil, the reserved grapefruit juice, vinegar, honey, mustard, 1/8 teaspoon salt and 1/8 teaspoon pepper until combined. Add lettuce, fennel, radishes and, if desired, pistachios; toss to coat. Gently toss in grapefruit sections. Serve tart with the salad.