Get a large sauce pan of water onto a roiling boil, and add 6 eggs cooking for 6 minutes, then shock the eggs in cold water and remove the shell, taking care to not break the egg. When all are peeled, dip each in flour, egg wash and then breadcrumbs ensuring each egg is completely coated. Then deep fry at 180c for about 1 minutes until golden, set on kitchen paper to drain.

For the dressing put all ingredients into a large bowl and whisk together season, and it is ready to serve.

To serve arrange all leaves on a platter, top with asparagus speck. Cut eggs cleanly in half and nestle into the salad. To finish, spoon over dressing.