Boil the eggs for 8-10 minutes. Leave to cool, then peel and chop. Cut off the woody ends of the asparagus. Wash the asparagus and cut into thin strips lengthways using a peeler. Thinly slice the cucumber and spring onions. Defrost the peas.
Place the lime juice in a bowl. Add the oil, salt, black pepper and SteviaSweet Liquid. Finely chop the garlic. Strip the leaves from the herbs, chop finely and add to the dressing.
Toss the asparagus strips in the dressing. Place all the salad ingredients in a large bowl and sprinkle with parmesan.