Asparagus, Egg, and Onion Sandwich

Name: Asparagus, Egg, and Onion Sandwich
Yield: makes 2 hero sandwiches, or 4 sandwiches on rolls
Ingredients: 3 tablespoons extra-virgin olive oil; 1 medium onion, thinly sliced; 1/2 bunch asparagus, stems peeled and cut into 2-inch lengths; 1/2 teaspoon kosher salt; 4 large eggs; 4 ounces mild provola, shredded; Two 6-inch lengths semolina bread, or 4 crusty rolls, lightly toasted

December 14, 2011

This great and easy sandwich could serve you well for breakfast, lunch, or a picnic. Basically, it is scrambled eggs with onions and asparagus. I prefer thin asparagus for this dish, since I recall making it with wild asparagus that I would go and forage every spring with my grandmother. Here in the States, asparagus is farmed abundantly. Wild asparagus is more bitter than the farmed variety, but I love any fresh asparagus. I sometimes use scallions instead of onions, including two-thirds of the green part of the scallion stalks as well.

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