Place a frying pan over a medium head and add in your seeds and chopped almonds. Gently toast for a few minutes until lightly toasted and golden. Set aside.
Heat 1 tbsp of ghee over a medium-high heat then add in your asparagus and garlic. Cook for 7-10 minutes, turning the asparagus to ensure even cooking.
While the asparagus is frying, bring a large saucepan of water to the boil and cook your eggs for 6-7 minutes, depending how runny you want them. (6 for soft boiled, 7 for hard). Once cooked, place in cold water before peeling.
Transfer asparagus to a plate and sprinkle over your toasted seeds and almonds. Half your eggs and layer them over the asparagus.
