Asparagus and mushrooms
Heat the oil in a non-stick frying pan. Add the asparagus, button mushrooms and morels, stir fry for approx. 10 mins. Add the chilli pepper, season and leave to cool.
Divide the asparagus and mushrooms between the glasses. Top with the rocket, eggs and mixed seeds & nuts.
Combine the lemon zest and juice with the oil, honey, chives and salt, drizzle over the salad just before serving.