Roasted Asparagus With Chopped Egg Salad

By Sunset
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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

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