asparagus & egg sandwich

So about this sandwich.  I had grand plans to write about my inspiration for it… like the Sunday afternoons I have spent over liter beers and open-faced egg sandwiches at the biergarten.  Or about how I tried to hastily hard boil eggs the other night, but had to toss them after I impatiently cracked them 2 minutes after they came out of their rolling pot of water, resulting in a completely undercooked egg I probably could have used in my omelet the next morning.  I also attempted to enlist a few ghostwriters, but I drank all the wine I had planned to bribe them with.

I could have told you these stories, but the reality is that Kathleen and I drank all the wine that she brought home from her Napa trip, and I have laundry to fold, and my brain is moving like molasses in January.  I mean, I had a tough day, okay? Just let me have this.

To conclude, I have decided to rewrite the post in a more concise manner:

Here is a sandwich recipe.  You should totally make it.  It’s really good. 

Asparagus & Egg Sandwiches
Serves 2

1/2 a bunch of asparagus spears (about 15-20 spears)
1 good sourdough baguette (I used ACME)
2 eggs, hard boiled
2 tablespoons olive oil
a few sliced raw onions (maybe 10-12 pieces)
2 tablespoons French mustard (I used dijon)
1/4 cup red wine vinegar
lemon juice to taste
fresh parsley
salt and pepper

Hard boil the eggs and set aside. Trim the asparagus by cutting off the woody ends and cutting the spears in half length–wise as best you can. Slice the red onion and put in a small bowl with the red wine vinegar, set aside the onions while you’re doing the other parts of the sandwich.

In a large skillet over high heat, add a little oil. Sear the asparagus spears, about 3 or 4 minutes on each side. You want a little bit of char, so don’t move the asparagus very often. Split your baguette in half and toast the bread lightly (I pressed my bread into the hot oil and pan that I had just cooked my asparagus in). Smear with good mustard. Top with 1/2 of the asparagus, sliced egg, parsley, and spray a little lemon all over the interior of the sandwich. Season with salt and pepper.

Enjoy (preferably not with 2 bottles of wine… or do, it’s more fun that way)!