Ingredients

8 (1/2-inch-thick) slices pain au levain or other hard country bread (about 1/2 a loaf), toasted

12 stalks grilled asparagus (about 1/2 a bunch)

8 grilled scallions, cut in half crosswise

4 slices cooked bacon, crumbled

3/4 cup Egg Salad

For Egg Salad:

6 freshly hard-cooked large eggs

2 teaspoons Dijon mustard

5 tablespoons olive oil

1 tablespoon red wine vinegar

1 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1/2 cup finely chopped cornichons

1 tablespoon finely chopped brine packed capers

1 tablespoon finely chopped fresh tarragon

1 tablespoon finely chopped fresh parsley

1 teaspoon finely chopped fresh chervil

Preparation

For egg salad:

  1. Peel the hard-cooked eggs and separate the whites from the yolks, reserving each separately.
  2. Place the egg yolks in a medium bowl and mash until they resemble cornmeal (some pea-size pieces will remain). Add mustard and continue mashing until it is well incorporated.
  3. Add the oil to the yolks, pouring in a thin, steady stream while constantly whisking. Stir in vinegar, salt, and pepper.
  4. Finely chop the egg whites and add to the yolk paste. Add cornichons, capers, and herbs, and fold together until evenly combined. Taste and adjust seasoning as necessary.

For Sandwich: 1. Top 4 slices of bread each with 3 stalks of asparagus and 2 scallion halves (trim the length of asparagus and scallions as needed). 2. Spoon 3 tablespoons of Egg Salad over the vegetables and sprinkle crumbled bacon over the sauce. Top with remaining slices of bread and serve.