Set a pot of water to boil and lightly poach the peas and asparagus in it until just done. Place the vegetables in a dish filled with ice water before draining and patting dry with kitchen towel. Set aside until needed. In a bowl, combine the Chevin with the garlic, dill and lemon zest and season with salt and pepper. Boil the eggs for 6 minutes from refrigerated or 5 from room temperature while you toast the sourdough. Once cooked, place the eggs in eggcups and slice off the tops of each. Spread the Chevin over the toasted sourdough and top with the poached vegetables. Garnish the toast with fresh mint or dill, a drizzle of olive oil and some flaky salt. Serve immediately with the dippy eggs.