Boiled Egg, Seared Asparagus & Pickled Onion Sandwich

DSC02725I’ve made this sandwich three times in the past two weeks. It was made even better with fresh asparagus and a French baguette from Saturday’s farmers’ market. I love the combination of hard boiled eggs, seared asparagus, and a slathering of French mustard and olive oil on a fresh baguette. The pickled onions are also a nice touch. I think it’s one of the most beautiful sandwiches I’ve ever seen! When I went to Stella’s at the market to pick up a baguette on Saturday, I was disappointed to see that they were sold out. Just in case, I asked if they would be getting more, and was pleasantly surprised when one of the employees got on his walkie talkie, radioed the driver, and reported back that they’d have a delivery of baguettes—hot from the oven—in 12 minutes. Twelve minutes later, armed with a steamy baguette and fresh asparagus, I was off to make my new favorite sandwich.

Boiled Egg, Seared Asparagus & Pickled Onion Sandwiches (from The Kitchn; 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
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.

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