SPRING VEGETABLE
SALAD
The greatest part of a dish like this is that you can do
pretty much everything ahead of time: blanch your
vegetables, make the optional puree (see the Note), make
the vinaigrette, even poach the eggs, and store them in the
fridge. When you’re ready to eat, just mix your
vegetables (I add a few tender raw pea shoots to the salad
as well) and toss them in the vinaigrette until coated. Lay
them on top of your puree, add your eggs, and drizzle
with a bit more vinaigrette (or just straight-up olive oil),
and you’re ready to dig in.
NOTES: Feel free to use whatever fresh green vegetables
you can find. Young broccoli stalks, Brussels sprouts,
fava beans, or fiddleheads would all work fine.
If desired, the asparagus peelings can be blanched until
tender, then pureed in a blender with 2 tablespoons water
and 1 tablespoon olive oil until smooth and used as an
additional sauce for the dish.