Blanch the asparagus in salted water for approx. 1 min., remove, rinse briefly under cold water, drain. Heat the oil in a frying pan, stir fry the asparagus for approx. 2 mins., add the lemon juice, season.
Heat the oil in a frying pan, stir fry the panko breadcrumbs, garlic and sesame seeds for approx. 3 mins. Add the herbs, season with salt, remove from the heat.
Bring the water and vinegar to the boil in a pan, reduce the heat. Crack the eggs into a small cup, one at a time, and carefully slide into the simmering water, cook for approx. 1 min. at just below the boil. Remove using a tea strainer, drain and season with salt.