Bring a pan of water to the boil and gently lower in the eggs. Cook the quails' eggs for 5 minutes and the hens' eggs for 8 minutes. Remove from the pan and cool under cold running water. Cook the asparagus in a pan of lightly salted boiling water for 3–5 minutes until just tender, drain and cool under cold running water.
Stir together the mustard, vinegar and cream and then slowly whisk in the oil, a little at a time. Season well.
Arrange the asparagus on 4 plates and drizzle over the dressing. Roughly chop the eggs and scatter over the asparagus together with the capers and olives.