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

INSTRUCTIONS

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.