Steam the asparagus spears over a saucepan of boiling water for 5 minutes until just tender.
Meanwhile, grill the nuts on a piece of foil until lightly browned. Lightly mix together the oil, lime juice and mustard with a little salt and pepper, then stir in the hot nuts. Keep warm.
Pour water into a saucepan to a depth of 4 cm (1½ inches) and bring it to the boil. Lower the eggs into the water with a slotted spoon and cook for 1 minute. Take the pan off the heat and leave the eggs to stand for 1 minute. Drain the eggs, rinse with cold water and drain again.
Tear the salmon into strips and divide it among six serving plates, folding and twisting the strips attractively. Tuck the just-cooked asparagus into the salmon, halve the quail eggs, leaving the shells on if liked, and arrange on top. Drizzle with the warm nut dressing and serve sprinkled with a little black pepper.