Mix the paprika dressing ingredients together in a small bowl and set aside.
Simmer eggs in a pan of water for 13 minutes, then cool in cold water.
Peel the eggs, separate whites from yolks, and coarsely grate each part separately.
Secure asparagus in groups of five using metal skewers threaded through both ends.
Blanch the asparagus skewers in boiling water for 3 minutes and refresh in cold water.
Griddle the oiled asparagus over high heat for 3 minutes per side until marked.
Fry courgettes, cauliflower, shallot, chilli, and paprika in oil for 30 seconds.
Add 80ml water, lemon juice, herbs, and egg whites to the pan and boil for 5 seconds.
Remove from heat, stir in the egg yolks, and season to taste.
Place crumble in the centre of plates, top with asparagus, and drizzle with dressing.