Ingredients

6 Eggs, hard cooked

1 1/2 tsp. Chives, plus more for garnish

1 1/2 tsp. Fresh Dill, plus more for garnish

2 Scallions, sliced

1 tbsp. Dijon mustard

2 tsp. Dill pickle brine or fresh lemon juice

1 tsp. Hot sauce

3 tbsp. Mayonnaise

1/4 tsp. Black pepper

1/2 tsp. Kosher salt

1 lb Thin Asparagus, ends trimmed and sliced on the bias

Baguette, sliced thinly on the bias

Olive Oil

Flaky Sea Salt

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Instructions

In a large bowl, use a pastry blender to chop the hard-cooked eggs into tiny chunks. Add the chives, dill, scallion slices, Dijon, pickle brine, hot sauce and mayonnaise. Stir to combine. Taste and add kosher salt and black pepper to taste. Set egg salad aside.

Get a pot of water set to boiling, blanch the asparagus in the boiling water for about 1-2 minutes, just until the asparagus turns a brighter shade of green and firm/tender. Transfer the asparagus to an ice bath to stop the cooking and retain the bright green color.

Place the baguette slices on a baking sheet, drizzle with olive oil and toast under the broiler until golden.

Drain the asparagus from the ice bath. Spoon about 1-2 tablespoons of the egg salad on each toasted baguette slice and top with 2-3 spears of blanched asparagus. Sprinkle with flaky sea salt, finely chopped chives and dill fronds.