4 anchovy fillets, from 100g jar anchovies in oil, finely chopped
handful flat-leaf parsley, chopped
In a pan of cold water, crack the eggs, bring to a boil, and simmer for 8 minutes. To stop the cooking process, remove the pan from the heat and submerge it in cold water. Allow to cool before peeling and chopping.
Steam the asparagus for 3 to 5 minutes, or until it is tender. For the last 2-3 minutes, add the peas. Drain after removing from the heat and immersing in cool water.
In a mixing bowl, whisk together the vinegar and oil to make the dressing. Season with salt and pepper, then whisk in the anchovies. Arrange the asparagus on a serving plate with the peas, egg, and parsley on top. Drizzle the dressing with it.