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1.
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Fill a large pot halfway with water and bring to a simmer. Carefully lower the eggs into the water and simmer for 12 minutes. While eggs are cooking, prepare a bowl of ice water. Remove eggs from hot water and immediately place them into the ice bath to cool. Meanwhile, trim the asparagus, bring the water in the pot to a boil, add the asparagus and cook until just tender, about 5 minutes, depending on the size of the spears. Remove the eggs from the ice bath and add more ice so that you can chill the asparagus just as soon as it is ready. |
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2.
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Peel the eggs then chop finely. When the asparagus is cooled, remove from the ice bath and cut the tips and set them aside to use as the garnish. Chop the rest of the spears and add to the chopped eggs. Add the olive oil and mayonnaise and gently stir to combine. Season well with salt and pepper to taste.
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3.
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Brush the bread slices with olive oil, toast lightly and let cool. Spread each tartine with some of the egg salad, top with the reserved asparagus tips then sprinkle with chives. (The number of servings that this recipe will produce varies greatly based upon the size of the bread you use. You can make around 30 small appetizer servings with a skinny baguette or 6 lunch-sized portions with a larger Italian bread such as the one I used in the photo. Just be sure to save enough asparagus tips to finish your dish.) |
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