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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.

2 Farmdrop products in this recipe

£ 9 .45
2 items.

Here's how you do it

  1. Bring two pans of water on to boil, add a pinch of salt to one.

  2. 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.

  3. 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.

  4. Arrange the asparagus on a plate, with the soft boiled eggs on top. Sprinkle with dukkah and serve.


  • 250g asparagus
  • 2 eggs
  • A sprinkling of homemade dukkah

Suitable for

  • Vegetarians
  • Dairy Free