Poached Asparagus with a Fried Dukkah Egg and Goats Chevre

This year has been our strictest year yet in regards to sticking to seasonal produce. And I have really been enjoying honouring and connecting with the earths cycle in this way but it safe to say that now I'm very excited about the change in variety that is now available.
Asparagus is a big favourite of mine. I'm happy to eat it any time of the day and this dish reflects that. It's lovely for brunch, lunch, a light dinner or can be quite impressive as a side.
The dish can also be split in to three parts that you can use in other ways.
The asparagus prepared this way is just lovely and can be used in or on the side of many dishes.When I was a teenager there was a french bakery/deli near my house that used to do the asparagus this way. It wasn't there for very long but I never forgot the asparagus and I always prepare them this way no matter what I use them in. It makes them look like jewels.

The dukkah can be used in many ways. Just with fresh bread and olive oil, In a wrap with hummus, avocado and salad, on top of a salad, on top of home made bake beans etc etc..

And its also nice in a pretty jar as a gift.
And finally the dukkah fried egg which is hands down my favourite way to eat an egg. It's great with all the usual savoury breakfast suspects.

INGREDIENTS

Serves 1 or 2-4 as a side

A bunch of asparagus

1 organic or bio-dynamic local free range egg

Goats chevre local and rennet free

Dukkah store bought or recipe below

Apple cider vinegar

Freshly cracked pepper

Flat leaf parsley leaves picked apart by hand

Dill leaves picked apart by hand

Olive oil

salt

DIRECTIONS

Put a pot of water on to boil big enough to fit the asparagus in length ways. Hold the asparagus at both ends and snap the ends off, the rough end naturally snaps where it needs to. Get a vegetable peeler and peal an inch or two of the skin from the ends of the asparagus. When the waters boiling add two cap full's of the vinegar to the water and then cook the asparagus for 30 seconds to a minute. Drain them and rinse them in cold water, pat them dry with a clean tea-towel. Coat the asparagus in olive oil and cracked pepper and use your hands to make sure they are well coated.

Put some olive oil in a pan over a medium heat and sprinkle the pan with dukkah and crack your egg onto it. 

When the egg is well cooked on the bottom and there is just a little bit of uncooked white around the yolk, sprinkle the egg with more dukkah, flip the egg and turn it off the heat and leave it in the pan for about another 30 seconds or so.

Put the asparaus on a serving plate, top with the egg, some goats chevre, the herbs and some more olive oil.

DUKKAH

INGREDIENTS

1/4 cup of coriander seeds

1/4 cup of cumin seeds

1/4 cup of  raw almonds

1/4 cup os sesame seeds

1/2 tsp cinnamon

1/4 colve of freshly grated nutmeg

cracked pepper

1 tsp salt

DIRECTIONS

Toast the seeds in a large frying pan, stirring frequently until quite fragrant and nicely browned. Put in a blender with the remaining ingredients and blend until fine (but not too fine).

Store in a glass jar for up to a month.

Enjoy!