Fill a large, deep frypan with water and add the white vinegar.
Bring the water to the boil. Crack the eggs one at a time into 2 small cups and gently lower them into the water to cook for 3 to 4 minutes.
Steam the beans and asparagus together for 3 minutes, then transfer onto 2 plates. Drizzle with olive oil and season with salt and cracked black pepper.
Remove the eggs from the water with a slotted spoon. Blot dry with paper towel and place eggs onto the beans.
Shave the goat's cheese over the top and serve.