Monday, April 9, 2012

Spring Egg and Asparagus Sandwiches with Bacon and Pickled Onion


Easter is over, and if you spent a lot of time dyeing eggs this weekend, you now have a fridge full of the stinky things just waiting to be eaten.  Don't worry, I have a great sandwich recipe that will help you use them up!

We love good sandwiches for dinner.  Put together with a salad or even on their own, these are really filling and yet easy to put together.  We love asparagus so it's an easy way to work more veggies into your diet, along with fresh baguette and a little bacon.

Adapted from The Kitchn

4 eggs, hard boiled
1 lb of asparagus
4 small baguettes, or 1 large one divided into four sections, each big enough for one sandwich
fresh dill
4 slices of bacon, cooked and crumbled
grainy or dijon mustard
2 tbsp red onion, thinly sliced
1/4 cup red wine vinegar

In a small bowl, combine the red onion and vinegar, set aside while you prepare the rest of the sandwich.

Heat up a large, heavy skillet over medium heat.  Add a little olive oil and then sear the asparagus, in batches.  You don't need to move it around too much because you want the asparagus to brown a little, but keep searing them until the asparagus is tender crisp (about 3 minutes).  Transfer to a plate and set aside.

Split the baguettes in half and toast under the broiler.  Slather each with your choice of mustard.

On each baguette, lay a handful of asparagus, a sliced hard boiled egg, then bits of the onion, bacon, and fresh dill.  Top with some fresh cracked pepper, a little salt, and enjoy!

Serves 4

Egg Sandwich
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