Roasted asparagus sandwich with pickled onion, bacon and hard-cooked egg dressing
Roast
Roasting
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.
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