ASPARAGUS, EGG, AND ONION SANDWICH

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Asparagus, Egg, and Onion Sandwich image

Categories     Bread     Sandwich     Egg     Onion     Breakfast     Picnic     Lunch     Asparagus     Spring     Simmer

Yield makes 2 hero sandwiches, or 4 sandwiches on rolls

Number Of Ingredients 7

3 tablespoons extra-virgin olive oil
1 medium onion, thinly sliced
1/2 bunch asparagus, stems peeled and cut into 2-inch lengths
1/2 teaspoon kosher salt
4 large eggs
4 ounces mild provola, shredded
Two 6-inch lengths semolina bread, or 4 crusty rolls, lightly toasted

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.

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