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Asparagus, Dukkah and Egg

Asparagus, Dukkah and Egg

Serves pea 2 Clock icon 10 minutes
Dukkah is a Middle Eastern savoury blend of toasted hazelnuts, sesame seeds, coriander seeds, cumin seeds, salt and pepper - you can find out how to make it on our recipe page. It works perfectly with the richness of our super fresh hens eggs & sweetness of new season asparagus.

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Here's how you do it

  1. To make the dukkah, preheat the oven to 180℃. Roast the hazelnuts for 5-10 minutes, until they are golden, then tip into a tea towel. Gather the ends of the towel together so the nuts can't escape and rub the hazelnuts so most of the skins come off. Transfer to a chopping board and finely chop them with a knife.
  2. Toast the cumin, coriander and sesame seeds, then bash together with a pestle and mortar (you can use a food processor, but you don't want dust!)
  3. Combine all the nuts and spices together. This recipe will make enough to fill a jam jar, use the rest to sprinkle over salads or on dips.
  4. Bring two pans of water on to boil, add a pinch of salt to one.
  5. Soft boil the eggs in the pan of water which has no salt. Simmer for 6 minutes, remove from the pan & run immediately under cold water. Carefully peel the eggs.
  6. Chop the ends of the asparagus off. Cook the asparagus in the salted water for 1 minute 30 seconds, then plunge it in ice cold water to keep the colour. Pat dry then toss in olive oil, salt and pepper.
  7. Arrange the asparagus on a plate, with the soft boiled eggs on top. Sprinkle with dukkah and serve.


  • 250g asparagus
  • 2 eggs


  • 125g hazelnuts
  • 125g sesame seeds
  • 3 tbsp coriander seeds
  • 3 tbsp cumin seeds
  • 2 tsp ground black pepper
  • 2 tsp sea salt

Suitable for

  • Vegetarians
  • Dairy Free