Roasted Asparagus with Chopped Egg Salad

Ingredients

• 3 pounds asparagus
• 1/4 cup extra-virgin olive oil
• Salt and pepper
• 2 tablespoons lemon juice
• 5 hard-cooked large eggs (see notes), shelled and coarsely chopped
• 12 green olives, pitted and coarsely chopped
• 1 teaspoon drained capers
• 2 tablespoons chopped parsley
• 4 ounces arugula or baby spinach (about 4 cups), rinsed and crisped

Preparation

1. 1. Rinse asparagus; snap off and discard tough stem ends. In a 12- by 17-inch baking pan, mix asparagus with 2 tablespoons olive oil. Sprinkle generously with salt and pepper. Transfer half the mixture to another 12- by 17-inch baking pan. Bake in a 450° regular or convection oven until asparagus is tender when pierced, 10 to 12 minutes.
2. 2. Meanwhile, in a bowl, mix lemon juice and remaining 2 tablespoons olive oil. Add eggs, olives, capers, and parsley; mix gently to avoid mashing yolks. Season to taste with salt and pepper.
3. 3. Mound arugula on a serving platter. Arrange asparagus on arugula and spoon egg salad over asparagus.