Preparation time: 15 minutes
Cooking time: 15 minutes
Difficulty: easy
Servings: for 2 people

INGREDIENTS

• Mixed seed bread, 6 slices (approximately);
• Asparagus, 1 bunch;
• Eggs, 2;
• Delicius Sicilian Channel Anchovy Fillets, 28 g;
• Oil, to taste;
• Salt, to taste;
• Pepper, to taste.

For the mayonnaise:

• Egg, 1;
• Vegetable oil, 200 ml;
• Lemon (juice), 15 ml;
• Mustard, 1 teaspoon;
• Salt, to taste.

Tips:

You can omit the mustard in the mayonnaise, or for an ethnic touch, you can flavor it with a pinch of curry or paprika.

You can substitute asparagus with asparagus beans and chop them into pieces instead of leaving them whole.

PREPARATION

Cook the eggs in boiling water for 7-8 minutes or until hard-boiled. Cool under cold water and, once cooled, peel and chop.

Clean the asparagus and halve them lengthwise if very large, then sauté with a drizzle of oil, salt, and pepper.

In a tall glass, place the egg, oil, lemon juice, salt, and mustard, then blend until obtaining the typical mayonnaise consistency.

Mix the mayonnaise with the chopped eggs and set aside.

Slice the bread and toast in a hot pan with a drizzle of oil or in the oven.

Place a spoonful of egg salad on each slice of bread, then layer some asparagus on top and garnish with a rolled anchovy fillet.