EGG, ASPARAGUS, & PICKED ONION SANDWICHES

By curly

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

Details

Servings 2
Adapted from thekitchn.com

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.