Created by ImPat on January 27, 2019
Step 1: Place asparagus in a large saucepan of boiling water and cook for 2 minutes and then remove, refresh under cold water and shave with a peeler (just shave the bottom part [woody part] of the asparagus stem).
Step 2: Place eggs in the boiling water and cook for 6 minutes and then place in iced water, then peel and cut into halves or quarters.
Step 3: Divide the asparagus, tomato, egg and watercress between plates and top with the dukkah, oil, salt and pepper to serve.