To make the dukkah, toast the pistachios in a dry frying pan over medium heat, stirring occasionally, for 2 minutes. Transfer them to a plate to cool. Repeat with the sesame seeds, cooking them for 1 minute, then the coriander and cumin seeds, cooking them for 1 minute, until fragrant. When the nuts and seeds are completely cool, coarsely grind using a spice grinder, clean coffee grinder or mortar and pestle.
Place the asparagus in a heatproof bowl. Cover with boiling water and stand for 2 minutes, then drain and pat dry with paper towel.
Put the eggs in a saucepan, cover with cold water and bring to a boil over high heat. As soon as the water boils, time the eggs to cook for 3 minutes. Drain the water from the pan and leave the eggs to cool slightly.
Place the eggs in egg cups and slice off the tops. Serve with the asparagus spears for dipping, and 1 teaspon of the dukkah each for sprinkling.
Check if your eggs are fresh by gently lowering the raw eggs in a saucepan of cold water. Fresh eggs will sink to the bottom; stale eggs will float to the top and should be discarded.