Roasted Asparagus with Chopped Egg Salad Recipe – Sunset Magazine

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