Roasted Aparagus and Egg Sandwiches

I saw these asparagus -egg sandwiches on a few weeks back and they seemed like a good idea, I`m too lazy to find the link, but this is my version. I thought of adding roasted mushrooms to the mix, but had just put the asparagus in the oven, so I skipped it. I`ll try it next time.

This is pretty fast and simple and would be a good use of leftover asparagus, but I usually don`t have leftover asparagus – it gets eaten as it is cooked. Peel the lower stalks on the asparagus, it makes a difference and who wants a stringy sandwich, then again, I don`t understand why people would ever want stringy asparagus, gross. I had some basil-spinach pesto in the fridge that I made the other day, it`s a good addition.

What I Used:

1 lb Asparagus, bottom half peeled

4 cloves Garlic

Sea Salt, Pepper, Olive Oil

2 Ciabatta Rolls, or baguette

2 eggs

white vinegar


Dijon Mustard

What I Did:

Prep the asparagus. Toss on a baking sheet with the garlic cloves and drizzle with olive oil, a pinch of sea salt and pepper. Stick it in a 350 degree oven for 20 minutes. When the timer is up, stir and cook again for another 20 until the garlic is roasted and soft and the asparagus is caramelized.

I made a simple salad for the husband and a kale salad for me while this was roasting.

Stick the bread in the oven to warm it, then slice and toast in the oven for about 5 minutes at 400 degrees.

While the bread is toasting, bring a shallow pan of water to boil. Add a splash of vinegar. Poach the eggs on a simmer for 3 minutes.

Spread bread with pesto on one side and dijon mustard on the other. Assemble the sandwich laying out the asparagus and topping each with an egg.



Plate It.

Eat It.


One Comment on “Roasted Aparagus and Egg Sandwiches”

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