1 pound asparagus, ends trimmed, peeled, and cut into 2-
inch pieces (see Note, here)
2 cups tender pea or snow pea shoots, thick stems
removed
Freshly ground black pepper
4 poached eggs (see here)
¼ cup chopped mixed fresh herbs, such as parsley,
tarragon, and chives
Combine the dressing with the lemon zest and parsley.
Set aside.
- Bring a large pot of salted water to a rolling boil. Prepare
an ice bath. Blanch the peas in the boiling water until
bright green and just tender, about 1 minute. With a wire-
mesh strainer, transfer to the ice bath. Add the snap peas
to the boiling water and cook until bright green and just
tender, 1 to 1½ minutes. Transfer to the ice bath with the
strainer. Add the asparagus to the boiling water and cook
until bright green and just tender, about 1 minute. Drain
and transfer to the ice bath. - Remove all the vegetables from the ice bath, drain, and
transfer to a rimmed baking sheet lined with paper towels
or a clean kitchen towel to dry. - Toss the peas, snow peas, asparagus, and pea shoots with
three-quarters of the dressing in a large bowl. Season to
taste with salt and pepper. Divide the salad evenly among
four bowls. Top each with a poached egg. Spoon the
remaining dressing over the eggs and season them with
salt. Garnish the salads with the lemon zest strips and
herbs, Serve immediately.