Roasted Asparagus with Chopped Egg Salad

Ingredients

• 3 pounds asparagus 
• 4 cups baby spinach rinsed
• 1 teaspoon capers drained
• 12  olive green pitted coarsely chopped
• 5 large hardboiled eggs shelled coarsely chopped (see notes)
• 2 tablespoons juice of lemon 
• 0.3 cup olive oil extra virgin extra-virgin
• 2 tablespoons parsley chopped
• 8 servings salt and pepper 

Equipment

• bowl
• oven
• baking pan

Directions

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