Asparagus and Spring Onion Salad with Seven Minute Eggs
Ingredients
- 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 1/2 cup), 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)
Instructions
Asparagus and Spring Onion Salad with Seven-Minute Eggs serves 4 original recipe by Food & Wine.
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