How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Asparagus, Egg, and Onion Sandwich?

You need 7 ingredients. The key ingredients include: 3 tablespoons extra-virgin olive oil, 1 medium onion, thinly sliced, 1/2 bunch asparagus, stems peeled and cut into 2-inch lengths, 1/2 teaspoon kosher salt, and more.

Is Asparagus, Egg, and Onion Sandwich suitable as vegetarian?

Yes, Asparagus, Egg, and Onion Sandwich falls under the Vegetarian category and is a great choice for this type of meal.

How do I store leftover Asparagus, Egg, and Onion Sandwich?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Asparagus, Egg, and Onion Sandwich Recipe

Name: Asparagus, Egg, and Onion Sandwich
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons extra-virgin olive oil; 1 medium onion, thinly sliced; 1/2 bunch asparagus, stems peeled and cut into 2-inch lengths; 1/2 teaspoon kosher salt; 4 large eggs; 4 ounces mild provola, shredded; Two 6-inch lengths semolina bread, or 4 crusty rolls, lightly toasted

Try this homemade Asparagus, Egg, and Onion Sandwich recipe the whole family will love. Made with extra-virgin olive oil, onion, lengths and kosher salt…

This Asparagus, Egg, and Onion Sandwich relies on simple, everyday ingredients such as extra-virgin olive oil, medium onion, thinly sliced, kosher salt and large eggs. It comes together quickly and makes 4 servings, at about 253 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 Vegetarian

Servings: persons

3 tablespoons extra-virgin olive oil
1 medium onion, thinly sliced
1/2 bunch asparagus, stems peeled and cut into 2-inch lengths
1/2 teaspoon kosher salt
4 large eggs
4 ounces mild provola, shredded
Two 6-inch lengths semolina bread, or 4 crusty rolls, lightly toasted

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Quick Info

Servings
4 servings
Calories
253 kcal
Category
Vegetarian

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