- 2
Ingredients
- 1/2 a bunch of asparagus spears (about 15-20 spears)
- 2 small baguettes (or one large one and you'll have bread leftover)
- 2 eggs, hard boiled
- 2 Tbsps olive oil
- 2 Tbsps diced red onion
- 2 Tbsps French mustard
- 1/4 cup red wine vinegar
- lemon juice to taste
- fresh dill
- salt and pepper
Preparation
Step 1
Hard boil the eggs and set aside. Trim the asparagus by cutting off the woody ends and cutting the spears in half length-wise as best you can. Dice the red onion and put in a small bowl with the red wine vinegar, set aside the onions while you're doing the other parts of the sandwich.
In a large skillet over high heat, add a little oil. Sear the asparagus spears, about 3 or 4 minutes on each side. You want a little bit of char, so don't move the asparagus very often. Split two mini baguettes in half (or one large baguette) and remove a little of the doughy center so the asparagus and egg can fit inside. Toast the bread lightly. Smear with good mustard, a little olive oil. Top with sliced egg, 1/2 of the asparagus, dill, and spray a little lemon all over the interior of the sandwich. Season with salt and pepper.