Keen readers of my blog will know that my husband Kenton has been ‘out of commission’ for some weeks now, post tendon transfer surgery on his ankle. We had planned for this, and tried to pick the most amenable time of year work-wise, but no matter when it was done, we knew it was going to be difficult for both of us.
After 6 long weeks of inactivity, he finally has the go-ahead to start putting a little weight on the leg, as long as he wears his protective (very heavy) ‘boot’ and uses his crutches.
It’s not much, but it’s something, a little progress at long last! He has been able to help me with some of the cooking and prep chores, which makes us both feel better. Poco a poco, as the locals would say!
We normally have brunch on the weekends, and a more leisurely schedule. Over a cup of tea, the proverbial lightbulb appeared over his head when we were discussing what to have for our brunch sandwich.
I have an idea for a new sandwich, says he.
Go forth and cook, say I.
And so he did! It wasn’t easy for him, but he did it, and oh man, was that sandwich good! He even said I could share the recipe with you.
Note: if you don’t have your own fresh asparagus, don’t bother! Make sure you use all fresh and high quality ingredients – the taste depends on it!
Springtime sandwich, Casa Tyr style
Fresh, good quality sandwich rolls (we used local molletes)
10 or so fresh-cut asparagus spears, lightly cooked
300 g good quality smoked bacon, fried
2 poached free-range eggs per person (or maybe only 1 per person, it depends on size of the sandwich rolls)
Topping: 1 small tub of greek yogurt mixed with 2 cloves chopped garlic.
Lightly toast the rolls; lay on the strips of bacon, the asparagus spears, and poached egg on the bottom half. Spread the topping on the top half of the roll, then pepper to taste. If you like, sprinkle a bit of ground cumin in 2 or 3 places on the roll, just to give a bit of a taste surprise as you eat!