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Recipe Summary test

prep:
15 mins
cook:
5 mins
total:
20 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Fill a medium bowl with ice water. In a large skillet, bring 1 inch of water to a boil. Add the asparagus and cook until crisp-tender, about 2 minutes. Transfer to the ice water to cool. Drain; pat the asparagus dry. Cut off the tips and then cut the stalks into 1/2-inch pieces.

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  • In a medium bowl, whisk the mayonnaise and hot sauce. Mix in the eggs and season with salt and pepper. In a bowl, toss the watercress and EVOO; season. Top the toasts with the watercress salad and then the egg salad. Top with the asparagus slices and tips and the grated radish.

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