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Espàrrecs Amb Vinagreta (Catalan Asparagus Vinagrette)

From: The Food of Spain, Claudia Roden

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

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.