Spring Salad of Asparagus, Ramps, Snap Peas, and Peas

seriouseats.com

Elinorhn

subheading: 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

subheading: For the Salad:

1 cup fresh shelled English peas or 1 cup defrosted frozen peas (see note)

2 cups fresh sugar snap peas, strings removed, ends trimmed, cut into ½-inch pieces on the bias

1 pound asparagus, stalks trimmed, tips removed, tips and stalks reserved separately

2 to 3 tablespoons 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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