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Eggs on Asparagus

Eggs and asparagus aren't only reserved for breakfast; try this hearty and healthy dish any time of the day or night. Reserve extra pistachio dukkah for another meal – it's perfect on top of grilled meats and fish.

Eggs on Asparagus

Serves 6

6 free-range eggs, at room temperature

2 tsp white vinegar

3 bunches asparagus, woody ends trimmed

8 slices prosciutto, thickly sliced lengthways

200g baby truss tomatoes

2 tsp olive oil

Pistachio Dukkah

2 tsp coriander seeds

2 tsp cumin seeds

2 tbsp pistachios, toasted 

and finely chopped

1 tbsp hazelnuts, toasted

and finely chopped

1 tbsp sesame seeds

½ tsp sea salt flakes

 

To make pistachio dukkah, toast coriander and cumin seeds in a small frying pan over medium heat for 1-2 minutes or until aromatic.

Transfer to a mortar and gently pound with a pestle until lightly crushed. Add pistachios, hazelnuts, sesame seeds and salt flakes and gently pound until combined. Season with freshly ground black pepper.

Fill a medium saucepan with water. Add vinegar and bring to the boil over a medium heat. Reduce heat to bring to a simmer. Crack 1 egg into a small cup.

Use a wooden spoon to stir water to create a whirlpool. Tip egg into water and cook for 2-3 minutes for a soft yolk. Use a slotted spoon to remove egg from water. Repeat with remaining eggs.

Preheat barbecue grill to high. Wrap a slice of prosciutto around each asparagus spear. Drizzle oil over asparagus and tomatoes. Season.

Cook, turning, for 5 minutes or until lightly charred and asparagus is tender but crisp. Transfer to a platter. Top with eggs and sprinkle with dukkah. Serve immediately.

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