Roasted Asparagus Sandwich with Pickled Onion Bacon and Hard Cooked Egg Dressing

Ingredients

• 1 6-inch baguette
• 4 spears asparagus, washed, woody ends broken off
• 2 slices thick bacon
• 3-4 sprigs of Italian parsley
• Olive oil for drizzling
• sea salt
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• For the hard cooked egg spread:
• 1 hard cooked egg (see note about cooking egg)
• 2 teaspoons olive oil
• 1/2 teaspoon capers, drained, finely chopped
• Squeeze of a small Meyer lemon wedge (about 1 ½ t)
• Freshly ground black pepper
• +++++++++++++++++++++
• For the pickled onions/leeks:
• 1 cup negi onion or baby leeks, trimmed, thinly sliced
• 1/2 cup white wine vinegar
• 1/2 cup water
• 6 tablespoons sugar
• 1 tablespoon kosher salt
• 1/2 teaspoon dill seed
• 1/2 teaspoon fennel seed
• 1/2 teaspoon celery seed
• 1/2 teaspoon whole black peppercorns
• 1 teaspoon whole white peppercorns
• 1 small hot dried chile, such as chile de Arbol, trimmed, seeds removed

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