Slow cooked eggs with asparagus hummus and dukkah

Method

1. Half-fill a medium-large saucepan with water and bring to the boil.
2. Tear off 8 sheets of Multix cling wrap, each roughly 40cm square. Use 4 small bowls or cups sprayed inside with olive oil. Place a double layer of cling wrap on top of each one and carefully push it in so that it snugly lines the bowl. Spray the cling wrap inside with olive oil (this will help your egg come out when its cooked). Put a little pinch of sea salt, pepper and chilli flakes into each, divide the thyme and parsley leaves between the bowls. Crack an egg into each one. Then bring the cling wrap corners together over each herby egg and tie them in a knot until fully sealed.  To poach the eggs, use a large pan or deep sauté  pan filled with the water over a high heat,  bring it to the boil, then reduce to a gentle simmer and place the eggs in the water. While the eggs are cooking using a medium frying pan, on a medium high heat, add olive oil and the asparagus and quickly toss around the pan. As soon as the asparagus go bright green (2-3 minutes) remove from the heat and toss again with the lemon juice and a little salt and pepper.
3. Pull out one of your eggs after 5 minutes to check them, if they’re undercooked, pop them back in the hot water for an extra minute. When you’re ready to serve them, cut off the cling wrap knots with a pair of scissors, peel away the wrap. Tip: As a guide cook large eggs for 5 and 6 minutes to set the white and leave the yolk runny, less for smaller eggs.
4. To serve, put a dollop of hommus on each plate topped by a pile of lemony asparagus and two herby poached eggs. Finish with a generous sprinkle of Dukkah, the lemon zest, and wedges of lemon.