Egg, Asparagus and Pickled Veggie Sandwich2 eggs (4 if you want leftovers)
1 bunch asparagus spears
Salt and pepper
4 slices sourdough bread
Pickled vegetables (I had homemade pickled cucumbers, carrots and onions on hand, or check the recipe link above for their method on quick pickled onions)
2 ounces goat cheese, slightly softened
Place eggs in a saucepan full of cold water, covering the eggs at least 1-2 inches. Bring to a rolling boil, then cover and remove from heat. Let sit covered for 12 minutes, then place eggs in ice water to stop cooking. Gently crack eggs then roll on a counter, then peel. Slice for sandwiches.
While eggs cook, preheat oven to 400 degrees. Toss asparagus in olive oil and roast until slightly charred, turning once, about 15 minutes. Season with salt and pepper to taste.
Drizzle olive oil on bread and toast. Spread mustard on the toast then top with pickled vegetables, asparagus spears and chopped eggs. Lightly squeeze lemon juice over the top. Spread goat cheese on other toast piece and top. Enjoy!