Asparagus, Bacon, Egg, and Dill Sandwiches

Asparagus, Bacon, Egg, and Dill Sandwiches
Makes 8 servings

1 pound pencil-size asparagus, trimmed and peeled
1 tablespoon olive oil
1 1/2 teaspoon salt, divided
1 1/2 teaspoon ground black pepper, divided
1/2 cup mayonnaise
2 tablespoons chopped fresh dill
2 tablespoons fresh lemon juice
6 hard-cooked eggs, sliced
12 slices bacon, cooked and crumbled
2 (16-ounce) French bread loaves
Garnish: fresh dill, lemon wedges

1. In a large sauté pan, heat oil over high heat. Add asparagus and 1 teaspoon each salt and pepper. Cook for 4 minutes or until asparagus are tender. Set aside to cool.

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