egg, potato, asparagus, and cheddar sandwich
I can only speak from my own experience, but this is the type of sandwich that is perfect as a light dinner after you spend a sunny afternoon outdoors, eating burritos and splitting an entire pitcher of margaritas with your friend Nicole who is now a freshly minted Juris Doctor (!). Cooking while tipsy usually goes surprisingly well for me (cf. spaghetti with Ashwin) and this was no exception: no cuts, no burns, no mess, and good food.
To make it: Toss trimmed asparagus spears and sliced potatoes (about 1/4-inch thick) with oil, salt, pepper, and hot paprika. Roast in a 425-degree toaster oven until lightly browned. Fry an egg, then top it with a slice of cheddar cheese to let it melt in the pan. Stack everything on a split and toasted roll.
