Roasted Asparagus Sandwich with Pickled Onion, Bacon and Hard-Cooked Egg Dressing

Course Dressings and Sauces

Ingredients in this Recipe

1 6 inch baguette
1 small hot dried chile, such as chile de Arbol, trimmed, seeds removed
1 tablespoon kosher salt
1 teaspoon whole white peppercorns
1/2 cup water
1/2 cup white wine vinegar
1/2 teaspoon capers, drained, finely chopped
1/2 teaspoon celery seed
1/2 teaspoon dill seed
1/2 teaspoon fennel seed
1/2 teaspoon whole black peppercorns
2 slices thick bacon
3 4 sprigs of Italian parsley
4 spears asparagus, washed, woody ends broken off
6 tablespoons sugar
For the hard cooked egg spread:
For the pickled onions/leeks:
Freshly ground black pepper
Olive oil for drizzling
sea salt
Squeeze of a small Meyer lemon wedge (about 1 ½ t)

Recipe Preparation

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