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  • Sarah

    Spring salad of asparagus, ramps, mangetout and Peas, with poached egg and lemon vinaigrette: Vinaigrette: 6 tbs olive oil, 2 tbs lemon juice, 2 tsp grated zest, 2 tbs minced parsley, 1 small shallot, minced, kosher salt, black pepper. Salad: 1 cup peas, 2 cups mangetout, cut into ½" pieces on the bias, 1lb asparagus, trimmed, 2-3 tbs olive oil, 4 large very fresh eggs, 2 tbs white vinegar, 2 tbs oil, 8-12 ramps, trimmed, 2 cups pea shoots. | J. Kenji López-Alt on serious eats

  • Anna Blythe

    Spring on a plate. My version - substituted the egg with lime, soy, and brown sugar marinated salmon grilled with crispy skin, adding fiddleheads and snow peas to the spring salad.

  • Dana Jaekle

    Serious Eats... 22 Asparagus recipes!

  • Liz McAvoy / What Dress Code?

    Spring Salad of Asparagus, Ramps, Snap Peas, and Peas, with Poached Egg and Lemon Zest Vinaigrette from Serious Eats

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