Egg Salad Sandwich W/Bacon And Asparagus

• 8 (1/2-inch-thick) slices pain au levain or other hard country bread (about 1/2 a loaf), toasted
• 12 stalks grilled asparagus (about 1/2 a bunch)
• 8 grilled scallions, cut in half crosswise
• 4 slices cooked bacon, crumbled
• 3/4 cup Egg Salad
• For Egg Salad:

1. For egg salad:
2. 1. Peel the hard-cooked eggs and separate the whites from the yolks, reserving each separately.
3. 2. Place the egg yolks in a medium bowl and mash until they resemble cornmeal (some pea-size pieces will remain). Add mustard and continue mashing until it is well incorporated.
4. 3. Add the oil to the yolks, pouring in a thin, steady stream while constantly whisking. Stir in vinegar, salt, and pepper.
5. 4. Finely chop the egg whites and add to the yolk paste. Add cornichons, capers, and herbs, and fold together until evenly combined. Taste and adjust seasoning as necessary.
6. For Sandwich: 1. Top 4 slices of bread each with 3 stalks of asparagus and 2 scallion halves (trim the length of asparagus and scallions as needed).
7. 2. Spoon 3 tablespoons of Egg Salad over the vegetables and sprinkle crumbled bacon over the sauce. Top with remaining slices of bread and serve.

country bread, stalks, scallions, bacon, egg salad

Taken from www.epicurious.com/recipes/member/views/egg-salad-sandwich-w-bacon-and-asparagus-1271757 (may not work)