“Oh!” they proclaim. Eggs and asparagus are the absolute taste of Spring. Eggs and asparagus are the quinsential coupling of the season. “They” said so, but I had not indulged.
In my world, eggs and asparagus belong in completely different groups. Asparagus is in the Prepare it Simply and Resist Any Urge to Add Anything That is Clearly Not Necessary group. Also in this group are steaks, salmon, peaches, and blueberries. Eggs are in the Salsa Always Served With This category. Other items in this group are tortilla chips, and, well, eggs.
In the end, the rye bread did add a bit of oomf to this dish. The eggs are basically deviled eggs without the relish with the egg whites minced ever so sweetly. Its a nice little Sunday brunch kind of thing while totally breaking all of my previous rules.
Egg and Asparagus Open Faced Sandwiches on Rye
- 7 eggs, boiled and peeled
- 1/4 cup mayonnaise
- 1 tsp dijon mustard
- 2 TBS parsley finely chopped (optional)
- salt and pepper
- 8 slices thinly sliced rye or other dark bread, cut in half
- 8 spears asparagus
- Halve eggs, put the yolks in a bowl and mince the whites. To the yolks, add the mayonnaise and dijon mustard. Mix, and fold in whites, then parsely if desired. Salt and pepper to taste.
- Set a pot of salted water to boil while slicing the asparagus spears into thirds. Place asparagus into boiling water for 2 minutes, drain in a collander and rinse with cold water until cool. If the spears are thick, cut each in half lengthwise.
- Lightly toast the bread under the broiler, then top with egg mixture and top with 2 pieces of asparagus.
- These are oh, so pretty.
- The main idea here is the egg spread, asparagus, and bread. Play with the parts as you see fit.
- Rye bread was one of those foods I just decided that I didn’t like as a kid. Then one day I took a personal field trip to Berkeley’s Gourmet Ghetto and had a pastrami on rye at Saul‘s. Life changing!
Posted in appetizer, Asparagus, Cooking, Sandwiches, Vegetarian
Tagged appetizer, asparagus, egg, egg salad, food, recipe, sandwich, Vegetarian
Honestly, I crave chiles the way others crave chocolate. Jalapeños, habaneros, Anaheims, poblanos and so many more. Then, of course, there are the roasted versions of each, and we have not even touched on the dried peppers that add that perfect layer of flavor to so many dishes. This time, it was a deep need for roasted poblanos that prompted this dish. Sometimes, I’m so willing to do the whole deep fried chile rellenos, and its not the frying that bothers me as much as the clean up. After dinner, I just want to toss everything into the dish washer, shut the door and call it done.
If you are in a pinch for time or have not yet found the love for freshly roasted peppers and won’t trust me enough to try it this time around, go ahead and used the canned while peppers.
To roast peppers, follow these easy steps:
- move top oven rack to about 3 or 4 inches below the burner.
- set oven to broil
- put peppers on a foil covered cookie sheet and pop them in the oven on that top rack
- broil until the tops black. Not burned to a crisp black, but more like there is still a bit of green on the pepper showing but there are black blisters not only on the top but also creeping down the sides black.
- flip over the peppers and broil again until perfectly blistered.
- Remove baking sheet from oven, put peppers into that plastic bag you put them in at the grocery store, twist the bag to retain the heat, and let it all sit around on the counter for 10 to 15 minutes.
- remove peppers from the bag, slide the blistered skins off with your fingers (don’t get all hung up on getting every little last bit of skin off, that’s really not the point here), and remove the stem and seeds. Once my hands are all gooey from removing the skins I just finish this last step bare handed. Some people go back to using a knife and being all proper. Doesn’t matter.
Knowing that not everyone in the family was craving poblanos, I did roast a few Anaheim chilis, just to be polite.
- 6 roasted peppers or 2 (7 ounce) cans whole green chile peppers, drained
- 8 ounces Monterey Jack cheese, shredded
- 8 ounces Longhorn or Cheddar cheese, shredded
- 2 eggs, beaten
- 1 (5 ounce) can evaporated milk
- 2 tablespoons all-purpose flour
- 1/2 cup milk
- 1 (8 ounce) can tomato sauce
- Preheat oven to 350 degrees F (175 degrees C). Spray an 8×8-inch baking dish with cooking spray.
- Lay half of the chilies evenly in bottom of baking dish. Sprinkle with half of the Jack and Cheddar cheeses, and cover with remaining chilies. In a bowl, mix together the eggs, milk, and flour, and pour over the top of the chilies.
- Bake in the preheated oven for 25 minutes. Remove from oven, pour tomato sauce evenly over the top, and continue baking another 15 minutes. Sprinkle with remaining Jack and Cheddar cheeses, and serve.