who says a sandwich can't be elegant?

i'm not speaking of anyone in particular [in regards to the post's title] but, at least in the household i grew up in, it's not something you would have for dinner-- too informal.

so yesterday i walked through chinatown and finally decided to buy a bundle of asparagus-- $1, can't beat that price. besides, it's still spring, asparagus season. the bundle i bought were pencil, maybe chopstick, thin. i currently don't have an opinion between thick or thin. thick is meater [duh], is juicier [duh squared], takes longer to cook [duh cubed], and has the option to be sliced in half lengthwise [duh to the fourth]..

today, i walked through the lower east side and passed this bialy shop on grand street [the one next to the doughnut plant]. i have to admit, i'm a little skeptical about the cleanliest of the place, but the 'flat-ish bread' with poppy seeds were alluring enough today that i caved and bought one-- $1.

so, put two and two together.. or actually, one and one to make two, together, and here you've [or i've] got an idea/base for dinner.

i was thinking soft cheese, like goat, warmed, to schmear on the bread and have the asparagus lay on but i didn't want to buy a log of cheese just for a schmear. so that's where the fried egg comes in-- equally, if not surpassingly, just as good-- protein and zero cholesterol/saturated fat [i used egg whites.. though i wouldn't be opposed to a whole egg with the yolk slightly undercooked and runny..].
then, in addition to just the sandwich, i wanted to add more color and flavor, hence the tomatoes and olives. the olives i got just a few days before while i was in fairway. they're tiny but good-- french, nicoise. i like my olives with pits.
hence you've got:


asparagus+fried egg sandwich with roasted tomato+olive salad
[i'm not sure if the second part is really a 'salad', but allow me to call it such anyway..]

1. roast/broil the asparagus in a little bit of oil along with the tomatoes. if the asparagus spears are of the fat kind, split the stem halves in half, lengthwise. when they're about done-- determined by the doneness of the asparagus..
2. heat a small pan with some oil and pour in 3 whisked egg whites [or however many whole/half eggs you want]. don't forget about the roasting veg. pull them out when done-- don't let either veg burn, especially the asparagus tips-- what a waste that would be, huh?
3. when they're ready, flip the eggs and turn off the fire. don't worry, they'll still be cooking 'cause the pan's still hot, this way though, you won't end up with dry eggs. after flippage, start to toast the sliced bread. butter generously.
4. assembleage: eggs on buttered bottoms. sprinkle salt. spread asparagus on top. sprinkle generously with freshly-ground pepper-- an absolute must. top with butter tops. then place tomatoes and olives on remainder of plate. salivate. then indulge.