Snap the woody ends from the asparagus (see our tip below for what to do with them). Cut the spears in half. Finely shred the spring greens, discarding any really thick stems.

Drain and rinse the butter beans. Peel and finely grate (or crush) the garlic. Halve the chillies and flick out the seeds. Finely chop the chilli. Finely grate the zest from the lemon. Finely chop the dill stalks, setting the leaves to one side. Cut the lemon into quarters.

Place a large frying pan on a medium heat for a min then pour in 1/2 tbsp olive oil. Add the asparagus and spring greens to the pan and fry them for 3 mins, stirring regularly. If the pan is looking a little dry, add 2-4 tbsp of cold water.

Add the butter beans, garlic, chilli and lemon zest to the pan with a good pinch of salt and pepper then cook for 2 mins, stirring regularly.

Make 4 holes in the pan, moving the veg to the sides of the pan. Pour 1 tsp oil into each hole then crack an egg into each. Sprinkle a little salt and pepper on to each egg. Cover the pan with a lid (or a baking tray if you don't have one that fits). Cook for 3-5 mins till the egg white is set and the yolk is cooked to your liking.

Using a spatula lift a couple of eggs onto each plate and divide the veg between each. Tear over the chervil and serve with a lemon wedge to squeeze over each.