Roasted Asparagus with Capers and Eggs

By lascrna

Mario Batali

Ingredients

• 1 1/2 lbs jumbo asparagus
• 1/2 cup plus 2 Tbsp EVOO
• 1 Tbsp coarse sea salt
• 2 Tbsp red wine vinegar
• 2 Tbsp tiniest capers
• 1 hard boiled egg, white and yolk separated and chopped separately
• 1 scallion, thinly sliced
• salt and pepper

Preparation

Step 1

Preheat oven to 500 ( or preheat grill)

Place asparagus in a large bowl. Drizzle with 1/4 cup of olive oil, sprinkle with sea salt and toss.

Spread on a baking sheet or arrange on grill, and cook turning occasionally until tender and golden brown in some spots. ( oven about 8 min, grill 6-7 min) Transfer to a platter.

In a small bowl, stir together vinegar, capers, chopped egg white, scallion and the remaining 6 Tbsp EVOO. Season with salt and pepper. Pour sauce over asparagus, sprinkle with chopped egg yolk and serve.