Roasted Asparagus with Chopped Egg Salad

Roasted Asparagus with Chopped Egg Salad
Photo by James Carrier


  • 1 teaspoon drained capers
  • 4 ounces arugula or baby spinach (about 4 cups), rinsed and crisped
  • 2 tablespoons chopped parsley
  • 5 hard-cooked large eggs (see notes), shelled and coarsely chopped
  • ¼ cup extra-virgin olive oil
  • 3 pounds asparagus
  • Salt and pepper
  • + 2 more ingredients
    • 2 tablespoons lemon juice
    • 12 green olives, pitted and coarsely chopped

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...

View full recipe at My Recipes


Best Wine Deals

See More Deals

Snooth Media Network