Asparagi al Forno

Devine! I almost ate the whole plate myself.

1 1/2 lbs asparagus
1/2 c olive oil, separated
1/2 tbsp sea salt or other coarse salt
2 tbsp red wine vinegar
2 tbsp capers
1 egg, boiled with the white and yolk separated and chopped
1 scallion, sliced thinly

Preheat the oven to 500 degrees. Remove the tough/woody ends of the asparagus, then toss the remaining stalks with sea salt and 1/4c. of the olive oil. Spread the asparagus on a baking sheet and roast for 8 minutes. While the asparagus is roasting combine the remaining 1/4c. olive oil, vinegar, capers, egg white, and scallion with a whisk. Remove the asparagus from the oven, place it on serving plate, pour the vinaigrette over, and sprinkle it with the chopped yolk. Serve warm.