Directions:
- 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 is tender when pierced, 10 to 12 minutes.
- Meanwhile, in a bowl, mix lemon juice and remaining 2 tablespoons olive oil. Add eggs, olives, capers, and parsley; mix gently to avoid mashing yolks. Season to taste with salt and pepper.
- Mound arugula on a serving platter. Arrange asparagus on arugula and spoon egg salad over asparagus.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1322.87 Kcal (5539 kJ) | ||
| Calories from fat | 894.73 Kcal | ||
| % Daily Value* | |||
| Total Fat | 99.41g | 153% | |
|---|---|---|---|
| Cholesterol | 922.3mg | 307% | |
| Sodium | 1114.12mg | 46% | |
| Potassium | 3481.87mg | 74% | |
| Total Carbs | 63.95g | 21% | |
| Sugars | 30.13g | 121% | |
| Dietary Fiber | 30.1g | 120% | |
| Protein | 62.42g | 125% | |
| Vitamin C | 115.7mg | 193% | |
| Iron | 33.1mg | 184% | |
| Calcium | 627.4mg | 63% | |
| Amount Per 100 g | |||
| Calories | 73.37 Kcal (307 kJ) | ||
| Calories from fat | 49.62 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.51g | 153% | |
|---|---|---|---|
| Cholesterol | 51.15mg | 307% | |
| Sodium | 61.79mg | 46% | |
| Potassium | 193.11mg | 74% | |
| Total Carbs | 3.55g | 21% | |
| Sugars | 1.67g | 121% | |
| Dietary Fiber | 1.67g | 120% | |
| Protein | 3.46g | 125% | |
| Vitamin C | 6.4mg | 193% | |
| Iron | 1.8mg | 184% | |
| Calcium | 34.8mg | 63% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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