Heat a saucepan of water to a fast boil, add the soya beans and cook for 4 minutes. Add the asparagus and cook for a further 1-2 minutes or until the asparagus is just tender. Drain well.
Heat the vegetable oil in a small frying pan and fry the bacon until crisp.
Whisk the olive oil, vinegar, mustard and lemon zest and season to taste.
Place the asparagus and soya beans in a bowl, add the bacon, avocado and spring onions. Stir in the dressing, adjust seasoning and serve.
Cook's tip: Chop up the avocado just before serving to make sure the flesh stays a lovely bright green, as it can go brown if left out for too long.