Egg and Asparagus Sandwiches


  • 1/2 a bunch of asparagus spears (about 15-20 spears), trimmed
  • 2 small baguettes
  • 2 eggs, hard boiled
  • 2 tablespoons olive oil
  • 2 tablespoons diced red onion
  • 2 tablespoons French mustard
  • 1/4 cup red wine vinegar
  • lemon juice to taste
  • fresh dill
  • salt and pepper

Prep eggs, asparagus, and onion. Place onion in a small bowl with the red wine vinegar, set aside.

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 and toast the bread lightly. Smear with good mustard, a little olive oil. Top with slices of egg, 1/2 of the asparagus, dill, and spray a little lemon all over the interior of the sandwich. Season with salt and pepper.

Serves 2. From The Kitchn


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