Roasted Asparagus with Chopped Egg Salad

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.

Yield: Makes 8 servings

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. 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. 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. Mound arugula on a serving platter. Arrange asparagus on arugula and spoon egg salad over asparagus.

Nutritional Information

Calories:

148 (67% from fat)

Protein:

8.5g

Fat:

11g (sat 2.1)

Carbohydrate:

6.3g

Fiber:

1.7g

Sodium:

170mg

Cholesterol:

133mg