I soft boil two eggs and set them aside so they can cool. As a rule after boiling eggs, I crack the shell to make sure the peeling process isn't a pain after I've placed them in a bowl of cool water. It always helps.
I cut my asparagus into slices length–wise using a paring knife and place them in a skillet over high heat with oil and minced garlic. After searing the asparagus spears for about 6-8 minutes, they should be charred and delicious.
Earlier in the day, I dice about half of a red onion and put it into a container with vinegar so it can pickle as much as possible. I suggest an hour or more if you have the time! I've tried it with both apple cider and red wine vinegar, both were great.
I cut one large baguette in half and remove the center so all of my toppings won't slide out while eating. Once the bread is hollowed out, I spread mayo and dijon mustard generously.
Each sandwich is topped with one sliced egg (careful if you soft boil yours, they will be gooey), 1/2 of the asparagus, 1/2 of a sliced avocado and a generous amount of your pickled red onions. Season with a dash of salt and fresh pepper.
Andrew and I have eaten these sandwiches for lunch and dinner about 10 times in the last two months. They're that good. Plus, avocados just make everything better.