Make the dressing by adding the oil, vinegar, honey, shallots, capers and parsley to a jam jar and shaking well. Season to taste with a little salt and freshly ground black pepper. Set aside.
To cook the eggs, add them to a small pan and cover with cold water. Bring the pan up to a steady simmer and cook for 5 minutes for a set white and almost set yolk. Cook for a minute less for a truly runny yolk, and a minute longer for a harder yolk. Drain and run under cold water until cool enough to handle. Peel, cut in half and set aside
While the eggs are cooking, plunge the asparagus into boiling water and cook for about 3-4 minutes until just tender. Drain well and tip into a bowl. Add the butterbeans and pour over half the dressing, tossing together to mix.
Spoon the dressed beans and asparagus between 2 plates or bowls. Scatter over the beetroot, tuna flakes and olives, top with the halves of egg, and season with a little extra salt and pepper. Finally spoon over the rest of the dressing.
Serve whilst still warm. Or pack into lunchboxes and chill until required.