Have two pots of water boiling, one salted for the asparagus and one for the eggs. Carefully place the eggs into the pan of unsalted water with the help of a slotted spoon. Set a timer for 6 minutes for duck eggs, a minute or so less for hen’s. Remove the eggs from the water on to a plate and at the same time put the asparagus into the boiling salted pan. This will take about 5 minutes to cook while you remove the tops from the eggs.
With a small knife (you can use a special egg top remover) carefully remove the tops from the eggs, then replace them to keep them hot, and put them into egg cups on pre-warmed plates.
Check the asparagus by cutting a little off a thick end to see if they are tender. Drain in a colander, then arrange in bundles next to the eggs. Spoon a little pile of Maldon sea salt and celery salt on to each plate and serve.