Ontario Asparagus season is an exciting time of year here in Ontario . Our farmers have teamed up with local Ontario Asparagus Famers to bring them to your family tables. We have been enjoying them so much and in so many ways. Grilled, in salads, in frittata’s and in one of my favourites, a pistou sauce. What is pistou? It’s a vegan pesto sauce in the French cuisine that is creamy and absolutely delicious. My version is paired with our farm fresh mint and a squeeze of fresh lemon juice. If you don’t have fresh mint on hand, any fresh herb is perfect, basil, dill and even parsley.

This pistou sauce is so versatile and brings a fresh flavour to many dishes. It’s wonderful tossed in pasta, in potato salads and perfect to add to stir fries. Add a few tablespoons of pistou to olive oil, lemon juice or red winevinegar for a flavourful dressing as well. In this recipe, I have made it into a creamy egg salad sandwich perfect to take along on a picnic. Leftovers can be stored in the fridge in an airtight container for up to one week. You can also head to  Fresh Mozzarella Prosciutto and Asparagus Salad for a delicious early summer salad. For a delicious sand refreshing soup, I have also shared my recipe for the best Asparagus Gazapacho that’s simple to prepare.

I promise you, this will be come one of your favourite go to sauce!

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Asparagus Pistou Egg Salad Sandwich

Total Time30 minutes mins

Course: Main Course

Cuisine: Canadian

Yield: 2

Materials

• 5 large eggs boiled to your liking
• 2 green onions white and green parts, thinly sliced
• 1 large dill pickle finely diced
• fresh ground black pepper
• 2 large crispy magenta or red lettuce leaf
• 4 1/2 inch slices of your favourite sourdough bread
• ​
• 1 bunch 10 asparagus spears, woody ends trimmed, roughly chopped
• 2 garlic cloves or 4 fresh green garlic roughly chopped
• 1/3 cup + 2 tbsp extra-virgin olive oil
• 3 tbsp fresh lemon juice
• 1 tsp salt
• 1/2 tsp fresh ground black pepper
• 4 large fresh mint leaves or fresh basil or fresh oregano thinly sliced

Instructions

• To make pistou, place asparagus, garlic and oil in a food processor or blender. Pulse until creamy. Mix in lemon juice and fresh mint, season with salt and pepper. Refrigerate until ready to use.
• Cut boiled eggs into quarters lengthwise. Place in large mixing bowl. Add green onions, dill pickle and 2 tbsp of pistou. Mix gently so the eggs do not mash. Lay on lettuce leaf on top of a slice of sourdough and top with half of the egg mixture. Season with fresh ground pepper and top with the other slice of bread. Repeat with remaining ingredients. Serve with fresh asparagus and dill pickle spears.