I'm getting my cooking mojo back and having a lot of fun in the kitchen. Improv Cooking put out a challenge to make a recipe using asparagus and eggs.
Here's my answer to that challenge... it turned out so tasty!
Grilled Chicken with Asparagus and Egg Toastie
(For 2 sandwiches)
4 chicken tenders, marinated in 'Maple Grove of Vermont Citrus Vinaigrette' salad dressing, then grilled.
16 asparagus spears
1 stuffed egg*
2 slices of Italian bread
Butter for frying
Put the chicken tenders in a plastic bag, pour in the Citrus Vinaigrette dressing and seal the bag. Let sit in the refrigerator for 3 to 5 hours. When ready, grill on medium heat until done.
When cool enough to handle, thinly slice the tenders. Set aside.
Boil one egg until hard boiled, about 15 minutes. Cool in ice bath for 10 minutes. Peel egg. Split in half long-ways. Place yolk in bowl and the split white on a plate.
Mash yolk, then add about 1 Tbs of mayo and 1 tsp of yellow mustard. Mix thoroughly to consistency you prefer. I like a bit of texture with my stuffed eggs. Season to taste with salt and pepper. Set aside.
From the white, cut it so there are two rings. Set that aside.
Prepare the asparagus using your favorite method of cooking (boiled, steamed, or microwave). Trim the tips just to the length of your sandwich bread.
To assemble the sandwich:
Butter both sides of your bread and fry in a pan, flipping so both sides are golden brown. Place bread on your plate.
Take a small amount of the yolk stuffing mixture and spread on your toast top. Next layer on your grilled chicken slices. Then put the asparagus over the chicken, alternating the direction the tips lay in. Finally put one of the egg white rings on top, and put a dollop of egg yolk stuffing in the middle.
Then it's time to eat!
NOTE: I created this sandwich to use some leftovers. You can use any type of grilled chicken, but that citrus marinade is fantastic.
Follow the links to see more recipes in this challenge!