Boiled Egg, Sauteed Asparagus, and Pickled Onion Sandwich

Today’s sandwich combines hard boiled egg, pan-roasted asparagus, and pickled onion on a lightly-grilled French baguette.

Notes: Here in Maine, we are at the tail end of a few days of record heat, which is making us crumple up our typical March menus and throw them out our newly-opened windows. Without the foot of snow on the ground typical of this time of year, it’s difficult to continue to be inspired by chowder and comfort food recipes. Who can eat a big bowl of chili when the birds are chirping, the daffodils are shooting out leaves, and the rhubarb is cracking through the surface of the soil?

This lunch is like Springtime in sandwich form. The crunch of the bright green asparagus pairs perfectly with the creamy boiled eggs, and the pickled onions add a touch of acidity at the end. A sprinkle of dill and a squeeze of lemon, combined with a dab of dijon brings everything together and makes you feel fancy and French. Enjoy this bonus taste of Spring, before tomorrow’s cold front moves in.

Boiled Egg, Sauteed Asparagus, and Pickled Onion Sandwiches


  • 1 French baguette
  • 10-12 asparagus spears, peeled with woody ends removed
  • Olive oil
  • 1 clove of garlic, peeled and smashed
  • 2 eggs, hard-boiled, peeled and sliced
  • 2-4 tablespoons pickled onions
  • 2 tablespoons mayonnaise
  • 1 tablespoon dijon mustard
  • 1/8 teaspoon dried dill
  • Lemon


Cut baguette into two lengths, roughly matching the length of your asparagus spears. Split lengthwise, and remove some of the inside of the bread to make room for the sandwich ingredients.

In a medium saute pan over medium heat, drizzle a little olive oil. Add clove of garlic, and peeled trimmed asparagus. Cook until tender, tossing often, 4-6 minutes. Remove asparagus from pan and set aside.

Place bread cut side-down in pan drippings, and toast lightly. Remove from pan and set aside.

In a small bowl, combine mayonnaise, mustard, and dill. Stir until combined.

To assemble each sandwich, spread one side of toasted bread with about a tablespoon of the mustard mixture. Top with 5-6 asparagus spears, one sliced deviled egg, and 1-2 tablespoons pickled onion. Top with a squeeze of lemon and an extra shake of dried dill.



Malcolm Bedell is co-author of the critically acclaimed "Eating in Maine: At Home, On the Town, and On the Road." He currently owns and operates the Ancho Honey restaurant in Maine.


  1. Could you please bring all these ingredients to my house on Saturday and make me a sandwich????? I don’t even care if it’s cold again; this sounds about perfect!

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