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

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
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• 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