1. To cook the eggs,bring a small saucepan of water to a simmer. When boiling,gently lower the eggs one at a time. Set a timer and simmer for exactly 6 minutes,then refresh in cold water. When cool,peel and leave at room temperature until you wish to serve the salad.
2. Preheat the oven to 180C. Roast the hazelnuts 3 to 5 minutes,until the skin has started to blister. Remove from the oven and when cool enough to handle,rub the nuts with a slightly damp cloth to remove the skin. Any stubborn pieces of skin can be removed by scraping away with a small paring knife. Chop the hazelnuts to a coarse meal and set aside.
3. To prepare the dressing,take a large bowl big enough to toss the asparagus. With a spoon,mix together 3 tablespoons olive oil,mustard,cream,lemon juice and chopped tarragon leaves. Set aside.
4. To cook the asparagus,trim any tough woody parts from the base of each spear. Preheat a charcoal grill,barbecue or stovetop griddle pan,ensuring it's super-hot. Toss the asparagus in one tablespoon olive oil and grill the spears until the skin begins to blister. This should only take one or two minutes on a really hot grill.
5. Transfer the cooked asparagus to a chopping board,halve the spears and toss in the tarragon mustard dressing along with the sliced shallots. Taste a spear of asparagus to see if it needs a pinch of salt. Divide the asparagus salad among four plates. Peel the soft-boiled eggs,halve and place two halves on each salad. Sprinkle the chopped hazelnuts on and around the salad.
If you like this recipe,try Andrew'ssteak and asparagus with anchovy sauce.