Preheat your oven to 220°C/Fan 200°C/Gas 7. Set a roasting tin on the top shelf to heat up. Get a pot of water on the boil.
Halve any bigger radishes. Pick out any tatty leaves. Place in a large dish or on two plates.
Pour the sesame seeds and cornflour into a dish. Season. Separate two eggs. Put the yolks in a heatproof bowl. Whisk the egg whites with a pinch of salt till frothy.
Snap the woody ends off your asparagus (compost or save them for a pesto). Cut the spears into 4-5cm chunks.
Dip them in the egg white. Coat, one by one, in the sesame seedy cornflour.
Gloss your warmed roasting tin with 3 tbsp oil. Arrange the asparagus in a single layer. Roast for 15 mins or till golden and crisp.
Add the remaining two eggs to the boiling water. Boil for 6 mins over medium low heat. Remove. Rinse under cold water. Peel. Halve. Arrange the eggs in the centre of your radish display.
Dot the warm, crispy asparagus over the top. Whisk 1 tbsp miso and 1 tbsp boiling water with your egg yolks till smooth and creamy. Taste. Whisk in more miso or water till it's just right for you. Drizzle your dressing over the salad. Roughly chop the chives. Scatter over the top.