Asparagus and Spring Onion Salad with Seven-Minute Eggs

Description :

Spring onions are the sweetest alliums of the year, and they play well in this salad with first of-the-season asparagus and tender lettuces. Soy and ginger team up with sherry vinegar in the tangy dressing that's perfect with the rich, jammy egg yolks. If spring onions aren't available, you can substitute scallions.

Ingredient :

  • 2 quarts water

  • 2 tablespoons kosher salt, plus more to taste

  • 4 large eggs

  • 1 pound thin to medium asparagus, trimmed and halved crosswise

  • 2 small spring onions (about 3 oz.), greens trimmed and thinly sliced crosswise (about 1/2cup), bulbs thinly sliced lengthwise (about 1/2 cup), divided

  • ¼ cup plus 2 Tbsp. grapeseed oil

  • 3 tablespoons sherry vinegar

  • 2 tablespoons minced peeled fresh ginger

  • 2 teaspoons soy sauce

  • 3 ounces tender spring lettuces, roughly torn if large (about 6 loosely packed cups)

  • Toasted sesame seeds, for garnish

  • Whipped feta, ricotta, or labneh, for serving (optional)

Direction :

  1. Fill a large bowl with ice water; set aside. Bring 2 quarts water to a boil in a medium saucepan over medium-high. Stir in salt. Carefully add eggs; cook 7 minutes. Using a slotted spoon, transfer eggs to ice water in bowl.

  2. Add asparagus to boiling water; cook over medium-high, stirring occasionally, until crisp-tender, about 2 minutes. Transfer asparagus to ice water with eggs; let cool 3 minutes. Remove eggs, and peel; cut in half lengthwise, and set eggs aside. Drain asparagus, and pat dry; set asparagus aside.

  3. Whisk together spring onion greens, oil, vinegar, ginger, and soy sauce in a medium bowl. Toss together spring onion bulbs, spring lettuces, asparagus, and half of dressing (about 1/2 cup) in a large bowl. Season with additional salt to taste. Top salad with jammy eggs, and garnish with sesame seeds. Serve salad over whipped cheese, if desired. Serve with remaining dressing.

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