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

Name: Spring Salad of Asparagus, Ramps, Snap Peas, and Peas, with Poached Egg and Lemon Zest Vinaigrette
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Global
Ingredients: 454 grams asparagus, stalks trimmed, tips removed, tips and stalks reserved separately; 4 larges very fresh eggs; 2 Tbsps finely minced fresh parsley leaves; 2 Tbsps juice from 1 or 2 lemons; 4 servings Kosher salt and freshly ground black pepper; 2 teaspoons grated zest from 1 lemon, plus 3 extra thin threads of zest for garnish; 6 Tbsps extra-virgin olive oil; 473 milliliters tender pea or snow pea shoots, thick stalks trimmed and discarded; 237 milliliters fresh shelled English peas or 1 cup defrosted frozen peas; 8 whole ramps, ends trimmed and cleaned; 1 Tbsp small shallot, minced (about; 473 milliliters fresh sugar snap peas, strings removed, ends trimmed, cut into 1/2-inch pieces on the bias; 2 Tbsps canola or vegetable oil; 2 Tbsps distilled white vinegar

You can never have too many main course recipes, so give Spring Salad of Asparagus, Ramps, Snap Peas, and Peas, with Poached Egg and Lemon Zest Vinaigrette a try. This recipe serves 4. This recipe covers 27% of your daily requirements of vitamins and minerals. One serving contains 429 calories, 16g of protein, and 33g of fat. Head to the store and pick up lemon zest, olive oil, parsley leaves, and a few other things to make it today. To use up the eggs you could follow this main course with the Rose Levy Beranbaum's Chocolate Tomato Cake with Mystery Ganache as a dessert. It will be a hit at your Spring event. It is a good option if you're following a gluten free, dairy free, and vegetarian diet. From preparation to the plate, this recipe takes roughly 1 hour.

Instructions

Combine olive oil, lemon juice, lemon zest, parsley, and shallots together in a small sealable container.

Ingredients you will need

Lemon Juice

Lemon Zest

Olive Oil

Shallot

Parsley

Mix together and season to taste with salt and pepper. Set aside.

Ingredients you will need

Salt And Pepper

For the Vegetables: Bring a large pot of salted water to a rolling boil. Prepare an ice bath. Blanch peas in water, boiling until bright green and just tender, about 1 minute.

Ingredients you will need

Vegetable

Water

Peas

Ice

Equipment you will use

Pot

Transfer to ice bath with a wire mesh strainer.

Ingredients you will need

Ice

Equipment you will use

Sieve

Add snap peas to blanching water and cook until bright green and just tender, 1 to 1 1/2 minutes.

Ingredients you will need

Sugar Snap Peas

Water

Transfer to ice bath with a wire mesh strainer.

Ingredients you will need

Ice

Equipment you will use

Sieve

Add asparagus tips (not the stalks) to blanching water and cook until bright green and just tender, about 1 minute.

Ingredients you will need

Asparagus

Water

Transfer to ice bath with a wire mesh strainer.

Ingredients you will need

Ice

Equipment you will use

Sieve

Remove all vegetables from ice bath and transfer to a rimmed baking sheet lined with a clean kitchen towel or paper towels to dry. Set vegetables aside.

Ingredients you will need

Vegetable

Ice

Equipment you will use

Kitchen Towels

Baking Sheet

Paper Towels

Transfer asparagus stalks to blanching water and cook until completely tender, about 2 minutes.

Ingredients you will need

Asparagus

Water

Transfer hot stalks to the jar of a blender.

Equipment you will use

Blender

Add 2 tablespoons olive oil. Start blender at slow speed and gradually increase to high. Blend until asparagus purée is completely smooth, adding a tablespoon or two of blanching water and scraping down sides as necessary. Season purée to taste with salt and pepper and more olive oil if desired, then set aside to cool slightly. Discard blanching water.

Ingredients you will need

Salt And Pepper

Asparagus

Olive Oil

Water

Equipment you will use

Blender

For the Eggs: In a large saucepan, bring three inches of water to a simmer over high heat.

Ingredients you will need

Water

Egg

Equipment you will use

Sauce Pan

Add vinegar and season with salt. Reduce heat until water is just barely quivering. Break one egg into a small bowl. Swirl water in pot with a wooden spoon, then carefully lower egg into the water. Repeat until all four eggs are in the water. Cook, gently swirling the water and turning the eggs occasionally, until whites are set but yolks are still liquid, about 2 minutes. Using a slotted spoon, carefully remove eggs and transfer to a bowl filled with warm tap water. Set aside.

Ingredients you will need

Vinegar

Water

Egg Yolk

Egg

Salt

Equipment you will use

Slotted Spoon

Wooden Spoon

Bowl

Pot

Heat canola or vegetable oil in a large heavy-bottomed skillet over high heat until smoking.

Ingredients you will need

Vegetable Oil

Equipment you will use

Frying Pan

Add ramps and reduce heat to medium. Cook, stirring and tossing occasionally until browned and lightly crisped. Season to taste with salt and pepper and transfer ramps to a plate lined with a paper towel.

Ingredients you will need

Salt And Pepper

Ramps

Equipment you will use

Paper Towels

Spread asparagus purée along the bottoms of four wide, shallow bowls or plates. Toss the peas, snow peas, snow pea greens, and asparagus tips with 3/4 of the dressing in a large bowl. Season to taste with salt and pepper. Divide salad evenly amongst the four bowls. Top each salad with sautéed ramps and a poached egg. Spoon remaining dressing over the egg and season the egg with salt.

Ingredients you will need

Salt And Pepper

Asparagus

Poached Egg