This recipe is lightly adapted from Deborah Madison.
It’s best slightly warm, but no one — not even Madison — forbids against eating it cold out of the fridge the next day, or from constructing it out of leftovers to begin with. If you’ve got a hard-cooked egg in your fridge and a heel of sourdough in your breadbox, this dish will reward you for it. Like you with the delayed coming of spring, it rolls with it. —Kenzi Wilbur
asparagus, woody ends trimmed
olive oil, plus more for the asparagus
Toss the trimmed asparagus with a drizzle of olive oil, season with salt and pepper, and roast in a single layer on a baking sheet until tender and slightly colored, about 25 minutes, depending on the thickness of the spears. (For even roasting, flip the spears, and rotate the pan, once halfway through cooking.)
Crisp the slice of bread in the oven. Meanwhile, make the vinaigrette: Combine the mustard, vinegar, and a pinch of salt, and then whisk in the oil in a slow stream.
Lay the roasted asparagus on a platter, and cover with the chopped egg. Tear the bread into small-ish pieces (no need to be precise), letting the crumbs fall over the asparagus, too, and scatter that on top of the egg. Spoon the vinaigrette over everything (you will have leftover vinaigrette), season to taste, and serve.
I have a thing for most foods topped with a fried egg, a strange disdain for overly soupy tomato sauce, and I can never make it home without ripping off the end of a newly-bought baguette. I like spoons very much.