Boiled Egg, Seared Asparagus & Pickled Onion Sandwiches
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 (I'll bet poached would be great too)
2 tablespoons olive oil
2 tablespoons diced raw onion
2 tablespoons French mustard
1/4 cup red wine vinegar
lemon juice to taste
salt and pepper
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.
Related: Open–Face Sandwiches: 10 Recipes to Tempt and Satisfy
(Images: Leela Cyd Ross)