My favorite spring salad ingredients: a hearty helping of asparagus spears, hard boiled egg, red onion, good French mustard, olive oil, and fresh dill. Why had I never thought to put this classic combination in between a crusty bread? Lunchtime will never be the same.
This sandwich celebrates asparagus as the main star. The rich bright green just starting to appear at the market is surely one of my favorite signs of spring. The just-boiled egg sets off the crunchy verdant of the vegetables in a melt-in-your-mouth decadence. And lastly, the contrasting brightness of piquant quick-pickled onions and assertive dill kick this assemblage into the holy grail of sandwiches.
I've racked my brain for several days post-sandwich for some logical thread to explain why I'd never tucked the most delightful ingredients into a chewy, crusty baguette and I'm at a loss. What a shame! These sandwiches are perfect right when prepared but they also keep well for a day in the fridge. In fact, some of the flavors meld better after some time in the fridge, though you'll have to sacrifice some of the crustiness of your baguette. The choice is yours. Anyway you decide, just get this sandwich on a plate and dive in!
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.