Featured Recipe-Roasted Asparagus Sandwich With Pickled Onion,Bacon and Hard Cooked Egg Dressing

This amazing recipe is from Jenny aka gingerroot her cooks name on food52, she is a very talented cook, art educator, foodscaper and Mom to two gorgeous children and she is lucky enough to live in Hawaii, her recipes are stunning, expertly seasoned, paired and prepared. This sandwich is so delicious, I made it for the first time on Sunday and each ingredient fits with the other like a glove. I used flat bread rather than a baguette, no matter what kind of bread you use the ingredients speak for themselves. I think this would be an excellent sandwich to pack for lunch. Jenny will have several recipes published in the food52 cookbook coming out in October of this year, you might want to try her Late Night Coffee Brined Chicken, or her Roasted Carrot Harissa And Creme Fraiche Crostini, there are so many great recipes,  and like me you will want to make them all, you can view her 112 recipes on Food52. Don’t overlook her fabulous drinks either, my new winter staple is her Dirty Chai Toddy and I plan on trying it on ice this summer, its just that good!

Serves 1

1 6 inch baguette

4 asparagus spears, washed woody ends broken off

2 slices thick bacon

3-4 sprigs Italian parsley

olive oil for drizzling

sea salt

For the hard cooked egg spread

1 hard cooked egg (see note about cooking egg)2

2 tsp olive oil

1/2 tsp capers,drained, finely chopped

Squeeze of a small meyer lemon wedge (about 1 1/2 tsp)

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

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.

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.

Meanwhile, toast baguette in a dry pan over medium low heat or in a toaster

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.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.

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.