Roasted Asparagus With Chopped Egg Salad Recipe

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Ingredients

Directions

Step #1 Rinse asparagus; snap off & discard tough stem ends.
Step #2 In a 12- by 17-inch baking pan, mix asparagus with 2 tbsps olive oil.
Step #3 Sprinkle top generously with salt & pepper.
Step #4 Transfer half the mixture to another 12- by 17-inch baking pan.
Step #5 Bake in a 450° regular or convection oven until asparagus is tender when pierced, 10 to 12 mins.
Step #6 Meanwhile, in a bowl, mix lemon juice & remaining 2 tbsps olive oil.
Step #7 Add eggs, capers, olives, & parsley; mix carefully to avoid mashing yolks.
Step #8 Spice up to taste with salt & pepper.
Step #9 Mound arugula on a serving platter.
Step #10 Arrange asparagus on arugula & spoon egg salad over asparagus.
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