Heat the oil in a frying pan, add the asparagus, season, stir fry for approx. 2 mins. Add the water, cook for approx. 3 mins. Arrange on plates.
Cut the eggs in half, remove the yolks and transfer to a bowl, chop up the egg whites. Mash the egg yolks with a fork, mix in the mustard, oil and vinegar. Add the egg whites and spring onion, season. Spoon the remoulade over the asparagus, top with the reserved greens.