Put the asparagus in a steamer set over a saucepan of boiling water, cover and cook for 5 minutes until just tender.
Meanwhile, put the nuts in a foil-lined grill pan and cook under a preheated grill until lightly browned. In a bowl, 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. Remove the pan from the heat and leave the eggs to stand for 1 minute. Drain the eggs, then cool under cold running water and drain again.
Tear the salmon into strips and divide among 6 serving plates. Do the same with the asparagus, then halve the quail eggs, leaving the shells on if liked, and arrange on top. Drizzle with the warm nut dressing and sprinkled with a little black pepper.