Even though it feels like we’ve lived a full decade in the past few weeks, spring has officially sprung. These asparagus and egg sandwiches are super simple to put together, and makes use of spring’s beautiful bounty- assuming you’re able to get your hands on it. A buttered baguette gets filled with roasted asparagus, jammy eggs, crunchy radishes, and fresh herbs. I like dill and chives, but any tender herbs would work well here. Everything gets a sprinkling of lemony sumac and flaky sea salt, because even the simplest of ingredients need a little zhuzhing. So does my wardrobe, but I think I’ll stick to the food. #stayhome Kthxbye!

Asparagus and Egg Sandwiches

Ingredients:

1 lb asparagus, woody part of stems trimmed

2 Tbsp olive oil

1/4 tsp koser salt

pepper

1 baguette, cut into 6” pieces

butter, room temperature (I like to use cultured salted butter, but regular unsalted or salted will work as well)

2-8 eggs

2-3 small radishes, sliced thin

chives

dill fronds

sumac

Maldon flake salt

Preheat oven to 425 degrees.

Place asparagus on a large baking sheet and drizzle with olive oil. Season with salt and pepper, and toss to coat thoroughly. Bake for 15 minutes, or until the asparagus is tender but not mushy. If your asparagus is thicker it may take a little longer to cook than if you have thin asparagus.

While the asparagus is cooking soft boil the eggs. Bring a pot of water to a rapid boil. Gently add eggs and boil for 7 minutes. Remove immediately and submerge in an ice bath to stop the cooking. Peel, slice in half, and set aside.

Assemble the sandwiches by spreading a liberal amount of butter on both sides of the baguette. place a few asparagus spears inside, and top with 4 egg halves. Add a few radish slices and fresh herbs on top. Sprinkle with flakey salt and sumac and top everything with fresh dill and chives.