Put the green beans in a steamer set over a saucepan of boiling water, cover and cook for 3 minutes. Add the asparagus and cook for a further 5 minutes until the vegetables are just tender.
Meanwhile, put the eggs in a small saucepan, cover with cold water and bring to the boil. Simmer for 6 minutes until still soft in the centre.
Make the dressing by combining the oil, pesto or tapenade and vinegar in a small bowl with a little salt and pepper.
Arrange the rocket in the centre of 6 serving plates. Drain and rinse the eggs with cold water. Drain again, gently peel away the shells and halve each egg. Place 2 halves on each mound of rocket. Arrange the beans and asparagus around the edge, then drizzle with the dressing. Add the olives and top with the Parmesan shavings. Serve immediately.