Method

1. Bring a medium heavy-based pan of water to the boil. Add beans and asparagus, and cook for 2 minutes or until bright green and yellow, and just tender. Drain. Transfer to a bowl with lemon rind and toss until combined.

2. Put oil, lemon juice, chives and mustard in a jug, and season with salt and pepper. Put vegies on 4 serving plates.

3. Bring a small heavy-based pan of water to the boil. Reduce heat to a simmer. Break 1 egg into a teacup. Add vinegar to water and stir water, forming a whirlpool. Gently pour egg into whirlpool and cook for 2 minutes or until eggwhite is cooked and forms a teardrop shape. Transfer egg to a plate. Cook remaining eggs in this way.