Warm fried egg and asparagus salad

1 Heat half of the olive oil in a large non-stick frying pan and set over a medium-high heat. Add the shallots, mushrooms, beans and asparagus; stir-fry for 4–5 minutes, or until tender. Remove vegetables from the pan and keep warm.

2 Return the pan to heat and fry the eggs for 3 minutes, or until done to your liking.

3 Whisk together remaining olive oil, the lemon zest and juice, and the mustard.

4 To serve, divide vegies and croutons between two plates, top with the fried eggs, drizzle over the dressing and season with cracked black pepper.