Crunchy Asparagus Salad with Tuna and Eggs

Ingredients

• • 4 eggs
  • 1 ½ lb (675 g) asparagus, stalks trimmed and cut into 3 pieces each
  • 1 can (19 oz/540 ml) white beans, rinsed and drained
  • 2 cups (280 g) cherry tomatoes, halved
  • 1/3 cup (75 ml) olive oil
  • 3 tbsp (45 ml) white balsamic vinegar (see note)
  • 3 tbsp fresh Parmesan cheese, finely grated
  • ½ cup (40 g) panko breadcrumbs
  • 1 garlic clove, chopped
  • 2 cans (7 oz/198 g each) oil-packed tuna, drained and coarsely crumbled
  • Basil leaves, for serving (optional)