Trim the woody ends of the asparagus and blanch it in plenty of boiling salted water for 2-3 minutes, then drain it and transfer it to a bowl of iced water.
Dry roast the Egyptian Dukkah in a separate pan, stirring constantly for up to 1 minute. When the aroma becomes quite heady and there are the first signs of the hazelnut pieces starting to brown, remove and set aside.
Place eggs in a small saucepan and cover with cold water. Place on the stove over high heat and bring to the boil. As soon as the water is boiling, set a timer for 3 minutes. After 3 minutes, immediately drain the water and rinse the eggs under cold water. Crack and peel immediately.
In a small mixing bowl, whisk together the mustard, lemon juice and macadamia oil with freshly ground salt and pepper until emulsified. Roughly break the eggs into the dressing and toss to combine with ¾ of the chopped herbs.
To serve
Arrange the asparagus on a platter and spoon over the egg mixture. Sprinkle with the Dukkah and finish with the remaining herbs. This also makes a wonderful breakfast dish, especially when served with crispy bacon or chorizo.
