Seared Asparagus Sandwich With Egg & Pickled Onion
(for 2 servings)
½ bunch asparagus spears, trimmed and halved lengthwise
2 small baguettes (or one large, halved) cut almost through lengthwise
2 eggs, hard-boiled or poached
2 Tbsp. Extra Virgin Olive Oil (Blood Orange, Cayenne, Cilantro & Roasted Onion, Eureka Lemon, Green Chili, Tuscan, Wild Mushroom & Sage, or Wild Rosemary)
1 medium red onion
¾ c. apple cider, rice wine, red wine, or white wine vinegar
½ tsp. sugar
½ tsp. salt
2 Tbsp. mustard (Honey, French, or Whole Grain)
A few sprigs of fresh dill, chopped
Lemon juice, to taste
Salt & Freshly cracked pepper, to taste
Boil 2-3 cups water in a kettle. Peel the onion and slice it thinly into ¼-inch moons or very thin rounds as desired. In a jar or other resealable container, add the sugar, salt, vinegar, and any other desired flavorings (such as a small, halved clove of garlic, whole peppercorns, allspice, thyme, chili, etc.) to your liking. Stir to dissolve and combine. Next, par-blanch the onions by placing them in a seive or pasta strainer and slowly pouring boiling water over them. Let them drain, then add the onions to the vinegar mixture and stir to evenly distribute. Let sit at least thirty minutes or for a few hours before use. They will keep for 1-3 weeks in the refrigerator and can be used to top many dishes.
In a large skillet over high heat, add a bit of olive oil. Sear the asparagus for 2-3 minutes per side. To achieve a bit of char, do not stir often. Remove a bit of the bread from inside the baguettes so that the fillings will sit inside nicely and toast lightly. Smear with the mustard of your choice and drizzle lightly with olive oil. Split the asparagus in half and place on sandwich. Top with egg, dill, and a spray of lemon juice. Add pickled onions as desired, season with salt and pepper, and serve.
Recipe adapted from Kitchn.
- Olive Oils
- Gift Sets
- Specialty Items