Roasted Asparagus With Chopped Egg Salad

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 450u00b0 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.

* Per serving · 4 servings · Values may vary.

No additional tips available.