Put the eggs in pan. Add enough cold water to cover them then bring to the boil over medium high heat. Put the lid on, turn off the heat, then rest for 8 minutes. Drain, let the eggs cool in a pan of cold water.
When the eggs have cooled completely, peel & grate them, using a coarse cheese grater.
Snap off the hard ends of the asparagus then blanch them in boiling water for 2-3 minutes (alternatively steam them over boiling water for 3-5 minutes).
Drain the asparagus, place them in a serving bowl or onto plates. Drizzle with oil, then season with salt & pepper. Scatter the grated eggs and capers over the asparagus.
Serve warm or at room temperature.