Pan-Roasted Asparagus with Red Onions, Hard-Boiled Eggs and Capers

Name: Pan-Roasted Asparagus with Red Onions, Hard-Boiled Eggs and Capers
Yield: Serves 4 to 6
Ingredients: 3 tablespoons, olive oil; 1 , large red onion, halved and sliced thin; 2 , hard-cooked eggs, chopped fine; 2 teaspoons, capers; 2 teaspoons, white wine vinegar; , Kosher salt and ground black pepper; 1 tablespoon, unsalted butter; 2 pounds, thick asparagus spears (see note), ends trimmed; 1 , lemon, halved (optional)

Side Dishes
Eggs
Vegetables
Quick

Appears in Cook's Illustrated March/April 2007

A hot pan and complementary vegetables turn asparagus into a lively side dish.

SERVES 4 to 6

TIME 35 minutes

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