Notes: To cook the eggs, place in a 3- to 4-quart pan and cover with cold water. Bring to a boil over high heat, reduce heat, and boil gently, uncovered, for about 13 minutes. With a slotted spoon, lift eggs from water and immerse in cold water until cool. The asparagus can be roasted (step 1) up to 2 hours ahead; cover loosely and let stand at room temperature. The chopped egg salad can be made (step 2) up to 1 day ahead; wrap airtight and chill. Bring to room temperature, then spoon over asparagus just before serving.
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
How to Make It
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.
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.
Mound arugula on a serving platter. Arrange asparagus on arugula and spoon egg salad over asparagus.