Ingredients

Kosher salt, to taste

2½ lb. asparagus spears, trimmed

7 tbsp. extra-virgin olive oil

3 tbsp. capers, drained

2 tbsp. fresh lemon juice

2 tbsp. finely chopped parsley

2 plum tomatoes, cored and finely chopped

½ red onion, minced

Kosher salt and freshly ground black pepper, to taste

2 hard-boiled eggs, cut into wedges

Preparation

  1. Bring a large pot of salted water to a boil. Add asparagus; cook until tender, about 4 minutes. Drain; transfer to a serving platter.

  2. Whisk oil, capers, juice, parsley, tomatoes, onion, salt, and pepper in a bowl; pour over asparagus. Garnish with egg wedges.