Bring a medium saucepan of water to a boil on the stove and salt well.
Slice the asparagus across the stalk into small rounds, about 1⁄2 cm thick. Blanch the asparagus in the boiling, salted water for about 45 seconds so they are just cooked, but still have a crunch. Use a spider or slotted spoon to scoop out the asparagus.
Gently use a spoon to add the eggs to the same pot and simmer for about 7 1/2 minutes for large eggs and 7 minutes for medium. Shock the eggs in ice water once cooked to stop the cooking. We’re going for fully set egg whites with custardy yolks. Peel the eggs, cut them in half, and arrange them on your serving platter.
Meanwhile, place the diced shallot into a ramekin and cover with lemon juice and a pinch of salt. Leave it to macerate for about 10 minutes.
To make the asparagus salsa, combine the blanched asparagus with the parsley, macerated shallots, and a pinch of salt in a small bowl, and cover with olive oil.
In another small bowl, combine the toasted breadcrumbs with the chopped fennel fronds and set aside.
To plate, season the eggs with salt and pepper, spoon over the asparagus salsa, and generously sprinkle on the herby breadcrumbs. Top with flaky salt before serving.