1.Blanch broad beans in a large saucepan of boiling water for 2 minutes or until just tender. Remove beans with a slotted spoon. Refresh under cold water; drain well. Add snow peas to same boiling water; boil for 30 seconds or until bright green. Remove snow peas with a slotted spoon. Refresh under cold water; drain well. Peel and discard the beige skin from broad beans; slice snow peas lengthways.
2.Using a vegetable spiraliser or julienne peeler, cut zucchini into thick noodles.
3.Heat 1 tablespoon of the oil in a large frying pan over medium-high heat; cook garlic and asparagus, stirring, for 2 minutes or until softened. Stir in broad beans and snow peas. Remove pan from heat.
4.Bring water to the boil in a deep frying pan; add vinegar and salt. Break 1 egg into a cup, then slide into pan. Repeat with remaining eggs. When all eggs are in the pan; return to the boil. Cover pan; remove from heat. Stand for 3 minutes or until a light film of egg white sets over eggs. Remove eggs with a slotted spoon; drain on paper towel.
5.Return vegetable mixture to heat, add remaining oil and zucchini noodles; toss until heated through. Season to taste.
6.Divide vegetable noodle mixture among bowsl; top each with a poached egg, chervil and parmesan. Season with ground black pepper.
If fresh broad beans in the pod are available, you will need to buy 1kg.
Remove the outer long green pod, then blanch as for frozen beans in step 1 to remove the beige skin.
You need about 5 large zucchini for this recipe. Use the freshest eggs possible for poaching, as they will hold their shape better.
Zucchini takes the place of pasta here; if you prefer pasta instead, cook 500g linguine following packet directions and add to the frying pan in step 5.