Asparagus Pistou Egg Salad Sandwich
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
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- 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.