Asparagus Salad

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1 bunch fresh asparagus, ends trimmed

2 tablespoons olive oil

Salt and freshly ground black pepper, to taste

1/2 cup Caesar salad dressing

2 hard boiled eggs, peeled and chopped

Zest of 1 lemon

1/4 cup Parmesan cheese

8 radishes, cut into matchsticks

Prepare a grill to medium-high heat, or preheat an oven to 400. Toss asparagus with olive oil and season with salt and pepper. Grill asparagus 2 to 4 minutes, turning spears frequently, until the spears are bright green and lightly charred. If roasting, arrange spears on a sheet pan, place on top rack of oven and roast for 4 to 5 minutes (shake pan once or twice during cooking time). Transfer asparagus to a platter, drizzle with dressing, sprinkle with eggs, lemon zest, cheese and radishes. Serve.

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