Asparagus Salad

• 2 pounds asparagus, cut into 4-inch lengths
• ½ cup olive oil
• 2

Early in the day:

Cook the asparagus until barely tender. Cool. Place it in a shallow dish. Combine the oil, vinegar, salt, pepper and parsley and pour the mixture over the asparagus. Chill in the refrigerator.

Just before serving:

Place the asparagus on a bed of chicory. Sprinkle the cut ends with the egg yolks and top with the capers. Garnish with the olives.