Spring Salad of Asparagus, Ramps, Snap Peas, and Peas With Poached Egg and Lemon Zest Vinaigrette Recipe

Serves: 4 Save

Ingredients (18)

  • For the Vinaigrette:
  • 6 tablespoons extra-virgin olive oil
  • 2 tablespoons juice from 1 or 2 lemons
  • 2 teaspoons grated zest from 1 lemon, plus a few extra thin threads of zest for garnish
  • 2 tablespoons finely minced fresh parsley leaves
  • 1 small shallot, minced (about 1 tablespoon)
  • Kosher salt and freshly ground black pepper
  • For the Salad:
  • 1 cup fresh shelled English peas or 1 cup defrosted frozen peas
  • 2 cups fresh sugar snap peas, strings removed, ends trimmed, cut into 1/2-inch pieces on the bias
  • 1 pound asparagus, stalks trimmed, tips removed, tips and stalks reserved separately
  • 2 to 3 tabespoons extra-virgin olive oil
  • 4 large very fresh eggs
  • 2 tablespoons distilled white vinegar
  • 2 tablespoons canola or vegetable oil
  • 8 to 12 whole ramps, ends trimmed and cleaned
  • 2 cups tender pea or snow pea shoots, thick stalks trimmed and discarded


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