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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

Description

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

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