Hey hey ... is it spring in your neck of the woods? While we are expecting a chilly, damp week this week, there are definitely signs ... trees are budding, grass is greening, bulbs are beginning to peek up and open, flowers are blooming! An early spring in Minnesota is always a welcome treat, as we frequently have cold temperatures (and sometimes snow!) well into the first week of May. Hooray!
It's entirely possible that the most exciting part of spring, for me, is the return of local, fresh produce. While we still aren't getting much locally grown, (other than some downright glorious, dark-green, Hulk-sized spinach,) one can pick up a bunch or two of California asparagus and dream of delicious things to come, right?
THIS SANDWICH. I forget where I originally got the idea for this sandwich, (maybe The Kitchn?), but I don't even care -- I don't really even like sandwiches all that much, and I can't get enough! Crusty, toasted bread, asparagus, hard-cooked egg ... what's not to like? I believe the original article suggested making this sandwich on a length of baguette, but I have been loving these mini-stirato that I have picked up from the co-op bakery ... they are just the right size and shape for hollowing-out, toasting, and stuffing full of springtime goodness.
P.S. This sandwich is yet another way for me to use up the vast quantity of pickled onions I canned last summer. Springtime sandwich FTW!
Crusty bread, hollowed out and toasted
Sliced, hard-cooked egg
Pickled red onion
1. Assemble sandwich: spread one half of the toasted bread with mustard, drizzle the other half with olive oil. Stuff full of delicious ingredients. Squeeze on a little lemon.
I hear this sandwich keeps well, but, really ... why would you want to wait to eat something so delicious?
How have you been enjoying spring produce?