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!
Boiled Egg, Seared Asparagus & Pickled Onion Sandwiches
Serves 2
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
fresh dill
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)
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This looks incredible, a gourmet sandwich I would gladly eat for any meal!
Looks great - I'm making this tonight!
I need this. Bad.
This looks awesome. Any ideas of subs for the asparagus haters like me? Maybe grilled zucchini?
Great photos, made me want to read more!
http://smultronsoul.blogspot.com/
i am having this for dinner as we type. it's wonderful, but a little bacon or prosciutto would make it perfect. hmm...
Lovely sandwich..especially digging the grilled asparagus along with the boiled egg..yum!
We have the hens that lay the eggs, we have homemade bread, we don't have any asparagus, but kale from the garden, briefly steamed, will fill in nicely. We're going to have a delicious sandwich this afternoon. Thanks!
This is such a great lunch sandwich! I've had it at least 4 times since I've seen this! The flavours do meld together after a night in the fridge. Thanks for a great lunch idea!
This sandwich is crazy good. I have been making it with onions that were pickled with beets. They have a faint beet flavor that works well with the other ingredients and add a beautiful bright pink to an already attractive sandwich. I agree that it is very good after a night in the fridge.