Best 5 Egg And Asparagus Club Sandwiches Recipes

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Indulge in a delightful culinary journey with our irresistible Egg and Asparagus Club Sandwiches, a symphony of flavors that will tantalize your taste buds. Picture perfectly toasted bread cradling a harmonious blend of creamy eggs, tender asparagus, and crispy bacon, all enveloped in a velvety blanket of cheese. Each bite is a celebration of textures and flavors, leaving you craving more. And for those seeking a plant-based alternative, we present the delectable Asparagus and Avocado Club Sandwich, a vibrant symphony of fresh asparagus, ripe avocado, and tangy tomatoes, all harmoniously united between toasted slices of hearty bread. Both versions of this classic club sandwich are culinary masterpieces, promising an unforgettable dining experience.

Check out the recipes below so you can choose the best recipe for yourself!

ASPARAGUS EGG SALAD TEA SANDWICHES



Asparagus Egg Salad Tea Sandwiches image

Provided by Food Network Kitchen

Categories     appetizer

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 0

Steps:

  • Cook 1 bunch thin asparagus (trimmed and cut into 1/2-inch pieces) in salted boiling water until crisp-tender, 2 minutes. Drain and transfer to ice water to cool; drain and pat dry. Mix with 4 chopped hard-boiled eggs, 1 chopped avocado, 1/4 cup each plain yogurt, mayonnaise and minced red onion and 1 tablespoon each lemon juice and Dijon mustard; season with salt and pepper. Spread between bread slices; trim the crusts and cut into triangles.

ASPARAGUS AND EGG SANDWICH



Asparagus And Egg Sandwich image

Provided by Richard Flaste

Categories     dinner, easy, lunch, quick, main course

Time 15m

Yield Two sandwiches

Number Of Ingredients 5

1/2 pound asparagus (preferably pencil-thin)
4 tablespoons olive oil
Salt and freshly ground black pepper to taste
4 large eggs
1/2 16-inch loaf Italian bread

Steps:

  • Wash the asparagus under cold running water. Snap off and discard the tough bottom portion. If using thicker asparagus, scrape each stalk to remove the skin, then cut it into thirds lengthwise, leaving the the asparagus head intact.
  • In a medium-size saucepan, heat the oil until just warm. Add the asparagus and salt. Saute over medium heat, stirring, for about 2 minutes. Cover and cook for another 2 minutes, shaking the pan or stirring occasionally.
  • Meanwhile, break the eggs into a bowl and beat, adding a pinch of salt and pepper. Cut the bread in half lengthwise. Remove the soft, doughy part and toast the loaf slightly.
  • Uncover the asparagus, raise the heat slightly and add the eggs, stirring. Cook for 1 minute, or until the eggs are set. Scoop onto the bread and cut in half.

Nutrition Facts : @context http, Calories 208, UnsaturatedFat 10 grams, Carbohydrate 15 grams, Fat 13 grams, Fiber 2 grams, Protein 7 grams, SaturatedFat 3 grams, Sodium 249 milligrams, Sugar 1 gram, TransFat 0 grams

MOREL AND ASPARAGUS SANDWICHES WITH POACHED EGG



Morel and Asparagus Sandwiches with Poached Egg image

This open-face sandwich brings together woodsy morels and tender asparagus on ricotta-topped toast; it's crowned with an egg.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Number Of Ingredients 13

1 cup best-quality whole-milk ricotta cheese
Coarse salt and freshly ground pepper
2 tablespoons unsalted butter
1 tablespoon extra-virgin olive oil
10 ounces asparagus, trimmed
4 ounces small morel mushrooms (halved or quartered if large)
1/2 cup homemade or low-sodium store-bought chicken stock
3 tablespoons heavy cream
4 teaspoons finely chopped fresh flat-leaf parsley
4 teaspoons finely chopped fresh chervil
1 teaspoon fresh lemon juice
4 very fresh large eggs
4 slices (1/2 inch thick) rustic bread, lightly toasted

Steps:

  • Stir together ricotta, 1/4 teaspoon salt, and pinch of pepper in a bowl; set aside.
  • Heat a large skillet over medium-high heat. Add butter and oil; heat until butter has melted. Add asparagus, and cook, stirring, 1 minute. Stir in mushrooms. Add stock, and bring to a simmer. Cover, and cook 2 minutes. Uncover, and cook until asparagus is tender and bright green, about 2 minutes more. Add cream; cook until reduced and slightly thickened, 1 to 2 minutes. Stir in herbs and lemon juice. Season with salt and pepper; remove from heat.
  • Bring a large shallow saucepan of water to a simmer. Working with 1 egg at time, break into a cup, and slide egg into water. Cook the eggs until whites are set, 2 to 3 minutes. Using a slotted spoon, transfer eggs to a plate lined with paper towels to drain.
  • Spread ricotta mixture over bread slices, dividing evenly. Divide asparagus among slices, and drizzle with sauce. Top each with a poached egg. Season with salt and pepper. Serve immediately.

ASPARAGUS, EGG, AND ONION SANDWICH



Asparagus, Egg, and Onion Sandwich image

Categories     Bread     Sandwich     Egg     Onion     Breakfast     Picnic     Lunch     Asparagus     Spring     Simmer

Yield makes 2 hero sandwiches, or 4 sandwiches on rolls

Number Of Ingredients 7

3 tablespoons extra-virgin olive oil
1 medium onion, thinly sliced
1/2 bunch asparagus, stems peeled and cut into 2-inch lengths
1/2 teaspoon kosher salt
4 large eggs
4 ounces mild provola, shredded
Two 6-inch lengths semolina bread, or 4 crusty rolls, lightly toasted

Steps:

  • Heat the oil in a large skillet over medium heat, and add the onion, asparagus, and 1/4 cup water. Season with 1/4 teaspoon of the salt, cover, and let simmer until the asparagus is tender, about 10 minutes, until the water has evaporated.
  • Beat eggs with the remaining salt. Pour the eggs into the skillet, and cook, stirring, until just beginning to set but still wet, about 1 minute. Sprinkle with the grated provola, then cover and cook until cheese melts, about 1 minute more. Uncover, stir to mix in the cheese, and serve on the toasted bread or rolls.

EGG-YOLK BUTTER AND ASPARAGUS TEA SANDWICHES



Egg-Yolk Butter and Asparagus Tea Sandwiches image

These tea sandwiches are a delicate and delicious answer to high tea any time of year.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers     Finger Food Recipes

Yield Makes 2 dozen

Number Of Ingredients 8

4 large hard-boiled eggs
1/4 cup mayonnaise
2 tablespoons unsalted butter, room temperature
1 teaspoon Dijon mustard
1/2 teaspoon white-wine vinegar
1/8 teaspoon coarse salt, plus more for cooking water
1 bunch (about 1 pound) asparagus, tough ends removed
16 slices thin white bread

Steps:

  • Peel eggs, and remove yolks; reserve whites for another use. With a wooden spoon, mash yolks in a small bowl. Add mayonnaise, butter, mustard, vinegar, and salt; stir until smooth. Cover, and refrigerate yolk butter until ready to use.
  • Prepare an ice bath; set aside. Fill a large skillet with 1 inch of water, and bring to a boil over high heat. Add a dash of salt, and asparagus, and blanch until just tender and bright green, 2 to 3 minutes. Place asparagus in ice bath to stop cooking and chill completely. Transfer to paper towels to drain, and set aside.
  • Spread butter on two slices of bread. Layer one slice with asparagus; place the other slice on top of it. Gently trim crusts with a serrated knife. Cut into finger sandwiches. Cover with a damp paper towel until ready to serve.

Tips:

  • For the best flavor, use fresh asparagus. If you don't have fresh asparagus, you can use frozen asparagus, but be sure to thaw it thoroughly before cooking.
  • If you don't have a grill, you can cook the asparagus in a skillet over medium heat. Just be sure to keep an eye on it so that it doesn't burn.
  • If you don't have hard-boiled eggs, you can make them by placing eggs in a single layer in a saucepan and covering them with cold water. Bring the water to a boil, then cover the pan and remove it from the heat. Let the eggs stand in the hot water for 10-12 minutes, then drain the water and rinse the eggs with cold water.
  • If you don't have mayonnaise, you can make your own by whisking together 1 egg yolk, 1 tablespoon of Dijon mustard, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Then, slowly whisk in 1 cup of vegetable oil until the mayonnaise is thick and creamy.
  • If you don't have bread, you can toast your own by slicing a loaf of bread into 1-inch thick slices and placing them on a baking sheet. Bake the bread in a preheated 350 degree Fahrenheit oven for 5-7 minutes, or until the bread is golden brown.

Conclusion:

Egg and asparagus club sandwiches are a delicious and easy-to-make meal. They're perfect for a quick lunch or dinner, and they're also great for parties and potlucks. With a few simple ingredients, you can make a sandwich that is sure to please everyone. So next time you're looking for a tasty and satisfying meal, give egg and asparagus club sandwiches a try.

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