2 Farmdrop products in this recipe
Bring two pans of water on to boil, add a pinch of salt to one.
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.
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.
Arrange the asparagus on a plate, with the soft boiled eggs on top. Sprinkle with dukkah and serve.