Break off the dry ends of the asparagus.
Fill a large suacepan with water, salt it until it tastes like the sea, and bring to the boil.
Blanch the asparagus for 3-5 minutes epending on the thickness of the spears.
Drain and immerse in ice water.
As soon as they are cool, drain and pat dry on paper towel.
Bring another saucepan of water to the boil and salt it well.
Place the eggs in and cook for exactly 6 minutes, then drain and run under cold water or place in iced water until cold.
Gently crack the shells with a spoon and leave soaking in the cold water for 10 minutes, then peel.
Meanwhile, place the shallots and red wine vinegar in a bowl together, leave for 10 minutes then whisk in the olive in the olive oil and season to taste.
Place a pile of asparagus lengthways in the middle of each of four plates, cut the eggs in half carefully (they will have a soft centre), place the halves on and about the asparagus, drizzle with the vinaigrette, give a good gind of white pepper and scatter with shaved parmesan.