Roasted Asparagus Sandwich With Pickled Onion, Bacon And Hard-Cooked Egg Dressing

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

1. PICKLE THE ONIONS AT LEAST 1 DAY AHEAD:rnPlace thinly sliced negi or baby leeks in a heatproof container with a tight-fitting lid. Using a mortar and pestle, lightly crush seeds, peppercorns and chile. Combine vinegar, water, sugar and salt in a small saucepan. Add crushed spice mixture. Bring to a boil, cook for two minutes. Pour hot mixture over onions. Cover and refrigerate at least one day, up to two days. Note: This makes enough onions for at least two sandwiches.
2. WHEN READY TO ASSEMBLE SANDWICH:rnPreheat oven to 400 degrees. Line a small baking sheet with foil. Place asparagus on foil; drizzle with olive oil and season with a pinch of salt. Roast for 10 minutes, shaking pan once halfway. Asparagus are finished when they are fragrant, slightly wrinkled, but still juicy. Set pan aside to cool.
3. Meanwhile, toast baguette in a dry pan over medium low heat or in a toaster.
4. Place bacon in a cool, dry skillet and cook over medium heat until golden crisp and fat is rendered. Remove from pan and allow pieces to drain on a paper towel lined plate.
5. Make hard-cooked dressing by slicing egg in half and removing yolk. Grate yolk into a small bowl. Finely chop cooked white and add to bowl. Add olive oil, chopped capers, lemon juice and mix thoroughly. Mixture should have an egg salad consistency. Add freshly ground pepper to taste.
6. Lay toasted baguette halves on a plate. Spread hard cooked egg dressing on one half. Top with parsley sprigs, breaking to fit bread if necessary. On the other piece of baguette, break bacon slices to fit bread. Add a generous quarter cup of drained pickled onions. Top with roasted asparagus. Carefully put sandwich together, pressing down slightly. Cut in half and enjoy immediately.

baguette, bacon, italian parsley, olive oil, salt, egg, egg, olive oil, capers, lemon, freshly ground black pepper, leeks, onion, white wine vinegar, water, sugar, kosher salt, dill, fennel seed, celery, whole black peppercorns, whole white peppercorns, chile

Taken from food52.com/recipes/11765-roasted-asparagus-sandwich-with-pickled-onion-bacon-and-hard-cooked-egg-dressing (may not work)