- 12 asparagus spears, trimmed
- 4 eggs
- 2 tablespoons pistachios, roughly chopped
- 1 tablespoon sesame seeds
- 2 teaspoons coriander seeds
- 2 teaspoons cumin seeds
- To make the dukkah, toast the pistachios in a dry frying pan over medium heat, stirring occasionally, for 2 minutes. Transfer to a plate to cool. Repeat with the sesame seeds, cooking them for 1 minute, then the coriander and cumin seeds, cooking them for 1 minute, until fragrant. When the nuts and seeds are completely cool, coarsely grind using a spice grinder, clean coffee grinder or mortar and pestle.
- Place the asparagus in a heatproof bowl. Cover with boiling water and stand for 2 minutes, then drain and pat dry with paper towel.
- Put the eggs in a saucepan, cover with cold water and bring to a boil over a high heat. As soon as the water boils, time the eggs to cook for 3 minutes. Drain the water from the pan and leave the eggs to cool slightly.
- Place the eggs in egg cups and slice off the tops. Serve with the asparagus spears for dipping, and 1 teaspoon of the dukkah each for sprinkling.
Store the remaining dukkah in an airtight container for up to 3 weeks.
Check your eggs fresh by gently lowering the raw eggs into a saucepan of cold water. Fresh eggs will sink to the bottom; stale eggs eggs will float to the top and should be discarded.