Blanch the asparagus briefly in boiling water for approx. 2 min., then set aside to cool.
Boil the eggs for 3 min.
Cut the asparagus and cheddar into thin strips (it’s easiest to use a peeler).
Layer the dish on small plates. Place asparagus on the bottom, then top with the shoots shaped like a little nest. Then top with Castello Tickler Mature Cheddar and a couple of eggs. Finish with a sprinkle of freshly ground pepper.