Place asparagus in an ovenproof dish and drizzle with ½ tablespoon of olive oil and some salt and pepper. Bake 15 minutes until asparagus starts to get golden and slightly soft. Remove and cut into 2"/4cm pieces.
Fill a medium-size saucepan with cold water and add a pinch of salt. Add eggs and bring to boil.
Once boiling, turn off heat and leave to sit on the hot pan for 10 to 12 minutes.
Remove eggs and run under cold water. Then gently peel and slice eggs in half lengthways.
In the last 3-4 minutes of cooking the eggs, place green beans in the hot water with the boiled eggs and blanch. Run under cold water with eggs to stop the cooking process.
Place arugula/rocket in a large salad bowl.
Drain the canned artichokes (don't wash, it reduces the saltiness of the salad) and gently squeeze out any excess water. Use hands to gently tear asparagus into pieces.
Place artichokes in a salad bowl, then add roasted asparagus and green beans. Arrange the hard-boiled eggs so that they look pretty!
Sprinkle over green onions, mint, and pine nuts.
Finish by adding about half of the goat cheese. You want to pick off just small pieces from the log and sprinkle it roughly through the salad.
Add a squeeze of lemon juice and toss.
note 1 - this is a good-sized handful of green beans. I blanch then roughly slice into 3 equal sizes, or in half depending on how long the beans are. note 2 - most goat cheese that I've seen here come in 4oz packets, you'll use about half to ¾ depending on the size of your salad and love for goat cheese! In Australia, they come in about 120g packets. note 3 - I use the lemon juice as a dressing. I used about a ¼ of a lemon then added more if I wanted it. Don't go overboard too soon, you can always add more, but can't subtract it!