Roasted Asparagus Sandwich with Pickled Onion, Bacon and Hard-Cooked Egg Dressing

May 12, 2011


Author Notes: Inspired by Saveur’s April Sandwich issue, this is one of the first ideas I had when thinking about the green bounty of spring. Although it seems like a lot of work for a sandwich, if you cook the egg in advance along with the pickles, the rest comes together quickly and easily. Although I only made a sandwich for myself, you might as well double everything but the onions and share this with a friend or two. A note about cooking the egg: I have never liked hard-cooked eggs…until this year when I read Russ Parsons’ article about the correct way to cook (and avoid overcooking) hard-cooked eggs. By starting with cold water (enough to cover the egg), and bringing the water to a boil, cooking for one minute, and then removing pan from heat until water is cool enough to put your finger in without burning (about 20 minutes), the result is a perfectly cooked egg, more sunny yellow-orange than yellow with grey-green tinge, and most importantly (for me, at least) no trace of sulfur in the air. gingerroot

Serves: 1

Ingredients

  • 1 6-inch baguette
  • 4 spears asparagus, washed, woody ends broken off
  • 2 slices thick bacon
  • 3-4 sprigs of Italian parsley
  • Olive oil for drizzling
  • sea salt
  • +++++++++++++++++++++
  • For the hard cooked egg spread:
  • 1 hard cooked egg (see note about cooking egg)
  • 2 teaspoons olive oil
  • 1/2 teaspoon capers, drained, finely chopped
  • Squeeze of a small Meyer lemon wedge (about 1 ½ t)
  • Freshly ground black pepper
  • +++++++++++++++++++++
  • For the pickled onions/leeks:
  • 1 cup negi onion or baby leeks, trimmed, thinly sliced
  • 1/2 cup white wine vinegar
  • 1/2 cup water
  • 6 tablespoons sugar
  • 1 tablespoon kosher salt
  • 1/2 teaspoon dill seed
  • 1/2 teaspoon fennel seed
  • 1/2 teaspoon celery seed
  • 1/2 teaspoon whole black peppercorns
  • 1 teaspoon whole white peppercorns
  • 1 small hot dried chile, such as chile de Arbol, trimmed, seeds removed

Directions

  1. PICKLE THE ONIONS AT LEAST 1 DAY AHEAD: Place thinly sliced negi or baby leeks in a heatproof container with a tight-fitting lid. Using a mortar and pestle, lightly crush seeds, peppercorns and chile. Combine vinegar, water, sugar and salt in a small saucepan. Add crushed spice mixture. Bring to a boil, cook for two minutes. Pour hot mixture over onions. Cover and refrigerate at least one day, up to two days. Note: This makes enough onions for at least two sandwiches.
  2. WHEN READY TO ASSEMBLE SANDWICH: Preheat oven to 400 degrees. Line a small baking sheet with foil. Place asparagus on foil; drizzle with olive oil and season with a pinch of salt. Roast for 10 minutes, shaking pan once halfway. Asparagus are finished when they are fragrant, slightly wrinkled, but still juicy. Set pan aside to cool.
  3. Meanwhile, toast baguette in a dry pan over medium low heat or in a toaster.
  4. Place bacon in a cool, dry skillet and cook over medium heat until golden crisp and fat is rendered. Remove from pan and allow pieces to drain on a paper towel lined plate.
  5. Make hard-cooked dressing by slicing egg in half and removing yolk. Grate yolk into a small bowl. Finely chop cooked white and add to bowl. Add olive oil, chopped capers, lemon juice and mix thoroughly. Mixture should have an egg salad consistency. Add freshly ground pepper to taste.
  6. Lay toasted baguette halves on a plate. Spread hard cooked egg dressing on one half. Top with parsley sprigs, breaking to fit bread if necessary. On the other piece of baguette, break bacon slices to fit bread. Add a generous quarter cup of drained pickled onions. Top with roasted asparagus. Carefully put sandwich together, pressing down slightly. Cut in half and enjoy immediately.

More Great Recipes:
Sandwich|Condiment/Spread|Egg|Vegetable|Parsley|Vinegar|Asparagus|Bacon|Capers|Leek|Onion|Pickle & Preserve

Reviews (12) Questions (0)

12 Reviews

Midge May 18, 2011
A truly inspired sandwich gingerroot. Sounds and looks super tasty!
 
Author Comment
gingerroot May 19, 2011
Thanks so much, Midge!
 
cookinginvictoria May 13, 2011
Oh wow -- I love everything about this, gingerroot. My favorite way to prepare asparagus is to roast it. And I love, love the addition of the pickled onions and the egg dressing. And what is not improved with the addition of bacon? These flavors sound amazing together, and your photos look like they could be in a magazine. As soon as I can get asparagus from Washington state, I am making this.
 
Author Comment
gingerroot May 16, 2011
Roasted asparagus is my favorite as well! Thank you so much for your thoughtful comment, cookinginvictoria. Sorry it has taken me a few days to respond. I feel the same way about bacon - hope you enjoy this if you try it! Oh, and thank you for your generous compliment about the photo - I'm just happy when they are clear! : )
 
lorigoldsby May 12, 2011
I'm with FAS and HLA, this sounds divine and worth the work.
 
Author Comment
gingerroot May 13, 2011
Thank you Lori! If you try it, I'd love to hear your thoughts about it.
 
fiveandspice May 12, 2011
Yum! Why do you not live here so I could come over to your house and demand lunch all the time!? ;-)
 
hardlikearmour May 12, 2011
I think maybe we should move to Hawaii so gingerroot could cook for us every day!
 
Author Comment
gingerroot May 13, 2011
You two are too much! Boston, Portland, Honolulu - we'll all have to get cooking (and eating!) together someday soon. : )
 
fiveandspice May 13, 2011
I'm in!
 
inpatskitchen May 12, 2011
Yum! This could be breakfast, lunch and dinner for me
 
Author Comment
gingerroot May 13, 2011
Thanks so much Pat! I was thinking the same thing as I ate it for lunch yesterday.