Best Asparagus And Egg Sandwich Recipes

ASPARAGUS AND EGG SANDWICH

Steps:

• Wash the asparagus under cold running water. Snap off and discard the tough bottom portion. If using thicker asparagus, scrape each stalk to remove the skin, then cut it into thirds lengthwise, leaving the the asparagus head intact.
• In a medium-size saucepan, heat the oil until just warm. Add the asparagus and salt. Saute over medium heat, stirring, for about 2 minutes. Cover and cook for another 2 minutes, shaking the pan or stirring occasionally.
• Meanwhile, break the eggs into a bowl and beat, adding a pinch of salt and pepper. Cut the bread in half lengthwise. Remove the soft, doughy part and toast the loaf slightly.
• Uncover the asparagus, raise the heat slightly and add the eggs, stirring. Cook for 1 minute, or until the eggs are set. Scoop onto the bread and cut in half.

ASPARAGUS, EGG, AND ONION SANDWICH

Steps:

• Heat the oil in a large skillet over medium heat, and add the onion, asparagus, and 1/4 cup water. Season with 1/4 teaspoon of the salt, cover, and let simmer until the asparagus is tender, about 10 minutes, until the water has evaporated.
• Beat eggs with the remaining salt. Pour the eggs into the skillet, and cook, stirring, until just beginning to set but still wet, about 1 minute. Sprinkle with the grated provola, then cover and cook until cheese melts, about 1 minute more. Uncover, stir to mix in the cheese, and serve on the toasted bread or rolls.

EGG SALAD SANDWICH W/BACON AND ASPARAGUS

Steps:

• For egg salad: 1. Peel the hard-cooked eggs and separate the whites from the yolks, reserving each separately. 2. Place the egg yolks in a medium bowl and mash until they resemble cornmeal (some pea-size pieces will remain). Add mustard and continue mashing until it is well incorporated. 3. Add the oil to the yolks, pouring in a thin, steady stream while constantly whisking. Stir in vinegar, salt, and pepper. 4. Finely chop the egg whites and add to the yolk paste. Add cornichons, capers, and herbs, and fold together until evenly combined. Taste and adjust seasoning as necessary. For Sandwich: 1. Top 4 slices of bread each with 3 stalks of asparagus and 2 scallion halves (trim the length of asparagus and scallions as needed). 2. Spoon 3 tablespoons of Egg Salad over the vegetables and sprinkle crumbled bacon over the sauce. Top with remaining slices of bread and serve.