Unusual Pairing

“It’s impossible, said pride, it’s risky, said experience, it’s pointless, said reason, give it a try, whispered the heart.”

Lilacs
by Elaine Magliaro

Tall lilacs border
my grandparents’ driveway.
In May they bloom
with clusters of lacy lavender flowers
that fill the air
with the scent
of remembered springs.

Poem selected from "A Home for the Seasons" (book of memoir poems) by Elaine Magliaro 

Asparagus and Deviled Egg Salad Tartines  

Cook's notes: A photo in a food magazine caught my attention. I hadn't ever thought of pairing egg salad with asparagus. This pairing has lots of possibilities. It would make a lovely brunch side, a healthy lunch or an eye catching appetizer. I would suggest using thin asparagus spears and then two could be placed on each toast. Prepare egg salad ahead to meld flavors. It's a quick tartine to put together.  Need a little zip? Try a squeeze of Sriracha in the egg salad. 
Tartines: A French open-faced sandwich

Ingredients for 4 tartines

• 4 hard boiled eggs, mashed
• 1 TB. Dijon mustard
• 2 TB. pickle relish 
• 2-3 TB. green onion, diced
• 3/4 tsp.dill weed
• mayonnaise or Miracle Whip to moisten the ingredients
• French Bread
• asparagus spears

Directions:

• Prepare egg salad and refrigerate for a few hours. 
• Preheat oven to 425 degrees.
• Slice French bread lengthwise and cut into pieces about 4 inches long.
• Brush each piece both sides with good quality olive oil. Toast each slice for 2 minutes, then turn over for another two minutes.  Set aside.
• Cut asparagus the length of toast slices. Bring water to a boil. Boil 1 minutes. Drain and place in  an ice bath for a few seconds and drain. 
• Divide egg salad among four toasts. Place asparagus spear on egg salad in center. Serve immediately.