My favorite spring salad ingredients: a hearty helping of asparagus spears, hard boiled egg, red onion, good French mustard, olive oil, and fresh dill. Why had I never thought to put this classic combination in between a crusty bread? Lunchtime will never be the same after you tried asparagus, onion and egg sandwich. This sandwich celebrates asparagus as the main star. The rich bright green just starting to appear at the market is surely one of my favorite signs of spring. The just-boiled egg sets off the crunchy verdant of the vegetables in a melt-in-your-mouth decadence. And lastly, onions and mild provola kick this assemblage into the holy grail of sandwiches. I’ve racked my brain for several days post-sandwich for some logical thread to explain why I’d never tucked the most delightful ingredients into a chewy, crusty baguette and I’m at a loss. What a shame! This asparagus, onion and egg sandwich is perfect right when prepared but it also keep well for a day in the fridge. The choice is yours. Anyway you decide, just get this sandwich on a plate and dive in!
INGREDIENTS
3 tablespoons extra-virgin olive oil 1 medium onion, thinly sliced ½ 2 bunch asparagus, peeled and cut in 2-inch length ½ tablespoon kosher salt 4 large eggs 4 ounces shredded mild provola
2 (6-inch) lengths semolina bread , or 4 crusty rolls, lightly toasted
DIRECTIONS
Heat the oil in a large skillet over medium heat, and add the onion, asparagus and 1/4 cup water. Season with 1/4 teaspoon of the salt, then cover and let simmer until the water has boiled away and the asparagus is tender, about 10 minutes.
Beat the eggs with the remaining salt. Pour the eggs into the skillet over the vegetables, cook and stir until just beginning to set but still wet, about 1 minute. Sprinkle with the grated provola, then cover and cook until the cheese melts, about 1 minute more. Uncover, stir to mix the cheese into the omelette, and serve on the toasted bread or rolls.
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