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

A beautiful combination of spring flavors that are topped with a runny poached egg! Perfect for brunch on the weekends, and the best part, you can use whatever fresh green veggies you have on hand. I’ve used kale, snap peas, pea shoots, spinach, Brussels sprouts, and it has all been delicious.

Instructions

For the Dressing: Combine the olive oil, lemon juice, lemon zest, parsley, and shallots together in a small sealable container. Mix together and season to taste with salt and pepper. Set aside. 

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. Transfer to ice bath with a wire mesh strainer. Add asparagus tips (not the stalks) to blanching water and cook until bright green and just tender, about 1 minute. Transfer to ice bath with a wire mesh strainer. Remove the veggies from ice bath and transfer to a rimmed baking sheet lined with a clean kitchen towel or paper towels to dry. Set vegetables aside. *if using snap peas, add them here during the blanching process 

For the Asparagus: Transfer asparagus stalks to blanching water and cook until completely tender, about 2 minutes. Transfer hot stalks to the jar of a blender. Add 2 tablespoons olive oil. Start to blend 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 is desired, then set aside to cool slightly. Discard blanching water. 

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

For the Ramps: Heat vegetable oil in a large heavy-bottomed skillet over high heat until smoking. 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. *if using kale or Brussels sprouts, add them here during the sauté process.  

To Assemble the Salad: Spread asparagus purée along the bottoms of four wide shallow bowls or plates. Toss the peas, asparagus tips, arugula, and spring mix with ¾ 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. Serve immediately.

Spring Salad Asparagus Ramps Peas Lemon Vinaigrette


Recipe Credit

Original recipe by J. Kenji Lopez-Alt via Serious Eats

Beth Blessing (Organic Beth) has a Masters in Nutrition and is the co-founder of Green Bean Delivery. She is a mother of three that loves supporting family farms and searching for unique, artisanal products. Her goal is to help others eat better and live a more natural, holistic life through healthy recipes and practical tips.