Things You'll Need:
- 6 extra large eggs
- 16 asparagus spears, woody ends removed
- 4 tbsp. mayonnaise, preferably homemade
- 16 slices bread of your choice
- Sea salt and cracked black pepper (to taste)
- ½ cup watercress lettuce
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Step 1
Fill a large saucepan with cold water and bring to a rolling boil. Add the extra large eggs and continue to boil for 9 to 11 minutes. Drain the eggs in a colander and transfer to a bowl of icy water using a slotted spoon to cool.
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Step 2
Fill a large saute pan with water and bring to a boil. Add the asparagus and boil for 2 to 4 minutes or until tender. Drain the asparagus and plunge into a bowl of ice water to stop the cooking process.
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Step 3
Peel the eggs and chop them with a sharp knife. Place them in a bowl and add the mayonnaise, mixing them together with the tines of a fork.
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Step 4
Chop the asparagus into bite-size pieces. Add the asparagus to the egg and mayonnaise mixture. Mix the ingredients together with a wooden spoon, being careful not to crush the asparagus. Season with sea salt and cracked black pepper to taste.
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Step 5
Spread about a fourth of the sandwich filling onto a slice of bread. Top with watercress and cover with an additional piece of bread. Continue until sandwich filling and bread are used or refrigerate remaining filling.
