Asparagus and egg tramezzini with lemon aïoli
SERVES 4 // PREP TIME 10 MINS // COOK 10 MINS (PLUS COOLING)
These little pillowy sandwiches, said to hail from Turin (see our feature on page 84), make the most of spring asparagus. They’re best eaten almost as soon as they’re made. 4 eggs, at room temperature 16 asparagus spears
(about 3 bunches), trimmed 8 slices soft white bread, crusts removed
1 egg yolk
1 tsp Dijon mustard
1 garlic clove, finely grated Finely grated rind and juice of 1 lemon
125 ml (½ cup) olive oil
125 ml (½ cup) extra-virgin
1 For lemon aïoli, whisk yolk, mustard, garlic, lemon rind and half the juice in a bowl to combine. Combine oils and gradually add to bowl, drop by drop to begin with and then in a thin steady stream, whisking continuously until thick and emulsified. Season to taste, then add remaining lemon juice to taste. Aïoli will keep refrigerated in an airtight container for up to 5 days.
2 Cook eggs in a saucepan of boiling water until cooked with just firm yolks (8 minutes). Drain, refresh under cold running water, then peel.
3 Blanch asparagus until bright green and just tender (1-2 minutes; see cook’s notes p175). Drain and refresh, then drain well. Trim asparagus so it’s just a little shorter than the bread.
4 Lay out bread slices and spread thinly with lemon aïoli right to the edges. Thickly slice eggs and place down the centre of half the bread slices, leaving a 1cm gap at the top and bottom. Arrange 2 asparagus spears each side of egg, season to taste, then sandwich with remaining bread, aïoli-side down. Press slices together at the sides, then halve diagonally and serve. ➤
A homemade lemon aïoli adds flavour and helps to hold the soft white bread together at the edges.