To make the eggs: Heat about 3 inches of water in a small saucepan over medium heat until boiling. Once boiling, reduce the heat until it’s barely at a simmer. Add the eggs gently and cook for 6 minutes. Remove the eggs with a slotted spoon and place in an ice bath. Let cool completely before peeling.
To shave the asparagus spears, take a vegetable peeler and run it along the sides of the asparagus. I shave off as much as I can and leave the tops whole, adding it all to a large bowl.
In another bowl or measuring glass, whisk together the shallot, lemon juice, honey, garlic, salt, pepper and red pepper flakes. Stream in the olive oil while whisking. Whisk in the finely grated parm.
Pour a few tablespoons (enough to coat!) of the dressing over the shaved asparagus. Toss well and add more dressing as needed. Toss in the shaved parmesan.
Top the asparagus with the sliced soft boiled eggs and the breadcrumbs. Add more dressing if desired!
Add the butter to a small saucepan over medium heat and whisk constantly while it bubbles. The minute brown bits begin to form on the bottom of the pan, add in minced garlic and breadcrumbs. Stir constantly, cooking for a few minutes until the breadcrumbs are golden and crunchy.