Brunch Right: Asparagus, Taleggio And Fried Egg Panini

Ingredients

• 1 tablespoon freshly squeezed lemon juice
• 1/2 teaspoon freshly grated lemon zest
• 1/4 teaspoon fine sea salt
• 1/8 teaspoon freshly ground black pepper
• 2 tablespoons extra-virgin olive oil
• 1 teaspoon chopped fresh chives
• 1 teaspoon chopped fresh mint leaves
• 8 small to medium asparagus spears (see Notes)
• 2 teaspoons vegetable oil
• 2 large eggs
• 2 tablespoons unsalted butter
• 4 slices (1/2 inch each) pain au levain or sourdough bread (or a crusty boule with a thick, dense crumb)
• 4 ounces taleggio cheese
• 1 cup baby arugula