Let eggs sit at room temperature while bringing a pot of water to a boil. Lower to a simmer and lower eggs into water with a slotted spoon. Simmer for 9 minutes. Remove eggs and immediately plunge them into ice water and leave for a few minutes. Remove and leave eggs to cool completely.
Peel Eggs and great them using a coarse cheese grater. Cook asparagus in boiling water until it turns just bright green, about 2-3 minutes. Drain and toss asparagus in olive oil adding salt and white pepper to taste. Plate the asparagus. Pile the center of the stalks with grated egg and dukkah so that the tips and ends remain visible. Enjoy!