Cut the root from the leeks and then cut them into 6cm long tubes. Bend the asparagus stems until they snap and discard the tough ends.
Bring two pans of salted water to a gentle boil. Add the leeks to one pan and poach for 5 minutes. Remove and drain on kitchen paper. Boil the asparagus for 4 minutes. Remove and drain as well.
Place the eggs in a saucepan of water and bring to the boil. Cook for 6 minutes from the moment the water starts to boil and then run the eggs under cold water. Remove the shells and cut each egg in half.
Pick the sage leaves from the stalks. Heat the olive oil, add the leaves and fry gently. Place on to kitchen towel to allow any excess oil to be absorbed and then season the sage leaves.
Arrange the asparagus tips and poached leeks neatly on a plate. Place the eggs on top, garnish with the crispy sage and finish with a drizzle of walnut oil.
«Add a new element to this dish by adding your favourite crumbled blue cheese.»