Bring a pot of water to a boil. Gently lower in the eggs and cook for 6–7 minutes for soft-boiled eggs (or adjust to your desired doneness). Remove immediately and place in an ice bath for a few minutes. Peel carefully.
Place the asparagus in a frying pan. Add the water, cover, and cook over medium heat for 3–4 minutes, until tender but still crisp. Drain any excess water, add the lemon vinegar, season with a pinch of salt, and set aside.
In a bowl, whisk together the mayonnaise, Dijon mustard and honey until smooth.
Arrange the asparagus on a bed of rocket sprouts. Drizzle with the sauce, then top with prosciutto slices, grated Parmesan, halved soft-boiled eggs and chopped fresh chives. Serve with toasted brioche.
