Asparagus Pistou Egg Salad Sandwich

Its an exciting time of year, it is Ontario Asparagus season. Our farmers have teamed up with local Ontario Asparagus Famers to bring them to your family tables. We have been enjoying them so much and in so many ways. Grilled, in salads, in frittata's and in one of my favourites, pistou. What is pistou, its a vegan pesto sauce that is creamy and absolutely delicious. My version is paired with our farm fresh mint with a squeeze of fresh lemon juice. You don't have fresh mint on hand, any fresh herb is perfect, basil, oregano and even parsley. This sauce is so versatile, wonderful tossed ion pasta, in potato salads, add to stir fry, as a sandwich spread, in dressings and in egg salad that I have shared with you. Leftovers can be stored in the fridge in an airtight container for up to one week. You can also head to Fresh Mozzarella, Poscuitto Salad with Asparagus Pistou Vinaigrette 

I promise you, this will be come one of your favourite go to sauce!

Enjoy

xox

Ingredients 

5 large eggs, boiled to your liking 

2 green onions , white and green parts, thinly sliced

1 large dill pickle, finely diced

fresh ground black pepper

2 large crispy magenta or red lettuce leaf

4 1/2 inch slices of your favourite sourdough bread

Asparagus Pistou

1 bunch (10) asparagus spears, woody ends trimmed, roughly chopped

2 garlic cloves

4 large fresh mint leaves or fresh basil or fresh oregano

1/3 cup + 2 tbsp extra-virgin olive oil

3 tbsp fresh lemon juice

1 tsp salt

1/2 tsp fresh ground black pepper

Preparation

To make pistou, place asparagus, garlic mint or any herb you are using and oil in a food processor or blender. Pulse until creamy. Mix in lemon juice and season with salt and pepper. Refrigerate until ready to use.

Cut boiled eggs into quarters lengthwise. Place in large mixing bowl. Add green onions, dill pickle and 2 tbsp of pistou. Mix gently so the eggs do not mash. Lay on lettuce leaf on top of a slice of sourdough and top with half of the egg mixture. Season with fresh ground pepper and top with the other slice of bread. Repeat with remaining ingredients. Serve with fresh asparagus and dill pickle spears.

SERVINGS 2 | PREP & COOK TIME 30 mins

Copyright © 2016 Irene Matys.

All Rights Reserved.

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