Spring, Sandwiched

I've had this sandwich bookmarked for a few weeks now.  But a few weeks ago the only asparagus I could find was pencil thin, limp and priced way too high.  These are not the qualities I look for when shopping.  Instead I just stared longingly at it on my computer screen, imagining its fresh flavor, its perfect representation of spring.   I needed this sandwich in my life.

Something familiar was speaking to me, but it took me a while to connect the dots.  You see, this is practically the spring vegetable version of the tuna nicoise sandwich I made way back when.  Almost.  This one is more elemental, simple.  You char some asparagus in a skillet, just enough to get a bit of color and caramelization on the outside, but keep some of that lovely crunch.  In the pan with that asparagus goes some crushed garlic cloves that first flavor the oil, then once they soften and sweeten a bit, get smeared on the bread.  The eggs, with their deep golden yolks (straight from some happy chickens on a friend's farm), lend some creaminess to the otherwise bright flavors.  Some mustard, my favorite pickled red onions, a squeeze of lemon and a good helping of dill round out the ingredients.  It sounds like more work than it actually is.

Asparagus is now flooding the markets and I've already begun to think of new ways to redo this sandwich.  Keep the asparagus as is, top it with a bit of sauce gribiche a handful of baby lettuces, thinly sliced cucumber and a few chopped kalamata olives.  Or toss lightly steamed asparagus in a mustard and caper vinaigrette and lay it over wild arugula.  Then pile on the hard boiled eggs, pickled red onion and fresh tarragon.  Each a new springtime collaboration.

Pair any of these with a colorful fruit salad and a chilled bottle of rosé and have yourself a perfect picnic.

Spring Asparagus Sandwiches
Adapted from TheKitchn

Measurements are hardly important here, but be sure to use the best quality and freshest ingredients. They're fantastic still slightly warm right after assembling, but if you don't mind sacrificing some crunch from the bread, wrap it all up and let it sit together in the fridge for a while before serving.  Perfect for a spring picnic.

Serves 2

about 12 medium spears of asparagus
2 pieces of baguettes, about 6"-7" inches long
2 hard boiled eggs
2 tablespoons olive oil

2 cloves of garlic, smashed
1/4 cup pickled red onions
2 tablespoons French mustard
lemon juice to taste
fresh dill
salt and pepper


Trim the asparagus by cutting or breaking off the woody ends, then cut the spears in half length–wise as best you can.  Slice your hard boiled eggs.

In a large skillet over high heat, add 1 tablespoon olive oil and the 2 cloves of smashed garlic. Sear the asparagus spears, about 3 minutes on each side, then remove from pan. You want a little bit of char, so don't move the asparagus very often. Split the baguette pieces in half.  Add remaining tablespoon of olive oil and toast the baguettes, cut side down in the same skillet just until it turns a bit golden.  Scrape/smear the garlic cloves that were cooked with the asparagus on one side of the toasted baguette, on the other side smear the mustard. 

Place half the asparagus on each sandwich, topped with sliced egg, dill, pickled onion and squeeze a little lemon over everything. Season with salt and pepper.

Of Grills and 'Guts

It's official.  We have a moving date.  Our last days of work are fast approaching and we've called our property management company to give them our 30 days notice.  I'd say things are getting real, except that's about as much planning that's been done.  Everything else is up in the air.  We still need to find an apartment in SF, figure out if we're taking both cars or just one, get registered for classes and you know, pack up our entire apartment and move it 500 miles away.  No biggie.

But for now, for next few weeks anyway, D and I are going to squeeze every bit of Southern California summer out of this place.  Beaches and pools will be frequented and as many meals as possible will be cooked on our BBQ.

Ah, our fickle, sputtering, flame throwing grill.  Our hand-me-down BBQ.  Though how such a crazed appliance belonged to D's grandma before us, I will never understand.  The only logical explanation I can give for its erratic behavior is that our BBQ is alive and it's a vegetarian.  You can grill all the veggies, sear all the tofu and toast all the bread you so desire on it, but the second a piece of meat is carefully laid across it's grate you better have an extinguisher handy.  It doesn't kid around.

With no meat allowed on the grill and still wanting to cook dinner outdoors, we compromise and make salads like this panzanella.    Asparagus and bread just barely charred (a controlled char over cooperative flames) to impart a nice smoky flavor to the salad.  The bright juicy cherry tomatoes and vinegary dressing tame and complement while the olives are salty briny nuggets tucked through out.  I like the kick of red onions, but if they're not your thing, try rinsing them in a bit of cold water after cutting them, or letting them soak in the dressing to mellow out their flavor.  It really is a perfect dish for an al fresco meal.

I will tell you however, even with a well behaved BBQ, I managed to set the neighbors smoke alarm off.  Oops!

Grilled Asparagus Panzanella

Adapted from Grill It, Bobby Flay

I cut out a lot of the olive oil from the original because I like my dressings more on the vinegary side, and I don't like my panzanella to be too soggy.  Croutons are a personal weakness of mine and it takes much control for me to stop snacking on them when they're around.  On the other hand, soggy bread really grosses me out.  So adjust the amount of dressing to your bread texture preference.  This is a simple quick salad to throw together and I like that best of all.

4 servings

6 slices country style bread 

1/4 cup red wine vinegar 

2 garlic cloves, minced 

Salt and black pepper 

1/4 cup of extra-virgin olive oil, divided

1 large bunch asparagus, ends trimmed 

8 red cherry tomatoes, halved

8 yellow cherry tomatoes, halved

1/2 small red onion, thinly sliced 

1/2 cup Niçoise olives, pitted 

2 tablespoons capers  

Heat the grill to high. Grill the bread slices until slightly charred on both sides. Cut into 1-inch cubes.  

Toss the asparagus with 1 tablespoon of the olive oil. Sprinkle with salt and pepper. Grill for 3 to 5 minutes, until tender crisp. Cut into 1-inch segments. 

Add the vinegar, garlic, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and the rest of the olive oil in a large bowl. Whisk together until combined. Add the tomatoes, onion, olives, capers, grilled bread, and the asparagus. Toss well and set aside for 30 minutes before serving.