Asparagus, tuna and bean salad with shallot and caper vinaigrette

Ingredients

• 3 tbsp extra virgin olive oil
• 1 tbsp sherry vinegar
• 1-2 tsp runny honey, to taste
• 2 shallots, very finely chopped
• 1 tbsp capers, roughly chopped
• a handful of parsley, finely chopped
• salt and freshly ground black pepper
• 2 eggs
• 250g bunch asparagus, ends trimmed and cut into 2-3 pieces
• 400g tin butterbeans, drained and rinsed
• 250g pack ready to eat beetroot, drained and diced
• 160g tin of good-quality tuna steak, drained and roughly flaked
• a few olives