Egg and asparagus sandwiches are a delicious appetizer that you can prepare with either fresh asparagus or canned asparagus if it’s not in season. Here in Venice, sandwiches are highly appreciated and made in a very particular way; they are fluffy and full of filling and can be found in every bar. I recommend trying the VENETIAN STYLE SANDWICHES. You absolutely must check out all the recipes from the Venetian cuisine and the Venetian ‘cicchetti’ recipes, from which you can take inspiration to add some dishes to your Redentore menu. Now let’s see how to make the egg and asparagus sandwiches, and if you try them, let me know. Barbara
Also try these sandwich recipes
- Difficulty: Very easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 8
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 4 slices long sandwich bread
- to taste mayonnaise
- 4 eggs
- 10.6 oz asparagus
Tools
- Egg Slicer
How to prepare the Egg and Asparagus Sandwiches
Let’s start preparing the Egg and Asparagus Sandwiches. If you’re using fresh asparagus, clean them, remove the hard bottom part, and peel them to remove the tough filaments. Then place them in a pot with water, put it on the stove, and cook until tender. The time varies depending on their thickness; I used thin asparagus and cooked them for 15 minutes. Once cooked, remove them from the water and let them cool.
Cook the eggs as well. Place the eggs in a small pot, cover them with water, add a pinch of salt, and put the pot on the stove. Once the water starts boiling, reduce the heat, and from the moment the water boils, cook the eggs for 8 minutes.
Once the eggs are cooked, immediately run them under cold water and let them cool for a few minutes, then peel them and slice them thinly. You can also use the specific tool.
Cut the slices of bread in half and spread mayonnaise, place a few asparagus and slices of a hard-boiled egg in the center of each slice, close with a slice of bread and press the edges well. Then cut diagonally to get two triangles. Proceed in this way with the other sandwiches.
Once ready, place them on a plate and cover with a cloth or a clean, preferably white, fabric napkin that is damp and well wrung out to keep the bread soft. Store them in the refrigerator until serving.
How to store Egg and Asparagus Sandwiches
To best savor the goodness of the sandwiches and to keep the bread soft and the mayonnaise nice and light, you must cover them both under the tray and the top part with a clean, preferably white, cloth or fabric napkin that is damp and well wrung out. Store them in the fridge, and they will stay as fresh as just made for hours.
