Heat 1 cup of water in a wok. Lay a large bamboo steamer over the top and bring the water to the boil.
Oil 2 small Pyrex dishes and crack an egg into each one. Place the eggs into the steamer. Cover and steam for 4 minutes. Drop the asparagus around the edges of the steamer and steam for a further 3 minutes.
Remove from the heat. Lay the asparagus on a dinner plate. Arrange the eggs on top then using a potato peeler shave the goat's cheese over the top. Season with cracked black pepper and serve.
Tip: Eggshell contains thousands of tiny ports which can absorb odours. Keep them fresh for weeks by storing them in the carton or the egg section of the fridge.