Cook the duck eggs in boiling water for 8 mins then lift into a bowl of cold water. When cool enough to handle, peel. Whisk together the chilli, walnut oil, olive oil, cider vinegar and some seasoning. Boil the asparagus until tender adding broad beans for the last minute. Drain and toss with the dressing. Divide between 2 plates, top each with halved duck eggs and parmesan.