Recipe | "Asparagus and Deviled Egg Salad Tartines" by Sue Ready

Cook's Note: A photo in a food magazine caught my attention. I hadn't ever thought of pairing egg salad with asparagus. This pairing has lots of possibilities. It would make a lovely brunch side, a healthy lunch or an eye catching appetizer. I would suggest using thin asparagus spears and then two spears could be placed on each toast. Prepare egg salad ahead to meld flavors. It's a quick tartine to put together. Need a little zip? Try a squeeze of Sriracha in the egg salad. - Sue Ready

Ingredients for 4 tartines
  • 4 hard boiled eggs, mashed
  • 1 TB. Dijon mustard
  • 2 TB. pickle relish 
  • 2-3 TB. green onion, diced
  • 3/4 tsp. dill weed
  • mayonnaise or Miracle Whip to moisten the ingredients
  • French Bread

Directions:
4 large or 8 small asparagus spears Prepare egg salad and refrigerate for a few hours.
Preheat oven to 425 degrees.
Slice French bread lengthwise and cut into pieces about 4 inches long.
Brush each piece both sides with good quality olive oil. Toast each slice for 2 minutes, then turn over for another two minutes. Set aside.
Cut asparagus the length of toast slices. Bring water to a boil. Boil 1 minutes. Drain and place in an ice bath for a few seconds and drain.
Divide egg salad among four toasts. Place asparagus spear on egg salad in center. Serve immediately. 

Tartines: A French open-faced sandwich


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