SCALLION AND ASPARAGUS SALAD

Scallion and Asparagus Salad image

Provided by Lidia Bastianich

Categories Salad Egg Onion Side Poach Easter Vegetarian Lunch Vinegar Asparagus Spring Chill Healthy Sugar Conscious Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 6 servings

Number Of Ingredients 7

Ingredients

1 1/2 pounds fresh asparagus
3/4 pound scallions
3 1/2 tablespoons extra-virgin olive oil
1 1/2 tablespoons red wine vinegar
1 teaspoon salt, or more if needed
Freshly ground pepper to taste
3 hard-cooked eggs, peeled

Steps:

Cooking the Vegetables
With a vegetable peeler, shave off the skin from the bottom 3 inches or so of each stalk, so they cook evenly. Snap off the hard stubs at the bottom of the asparagus stalks-they'll break naturally at the right point.
Trim the root end of each scallion and the wilted ends of the green leaves. Peel off the loose layers at the white end too, so the scallions are all tight, trim, and about 6 inches long.
In a wide deep skillet, bring 1 quart of water (or enough to cover the vegetables) to a boil, and add the asparagus and scallions.
Adjust the heat to maintain a bubbling boil, and poach the asparagus and scallions, uncovered, for about 6 minutes or more, until they are tender but not falling apart, and cooked through but not mushy. To check doneness, pick up an asparagus spear in the middle with tongs; it should be a little droopy but not collapsing.
As soon as they are done, lift out the vegetables with tongs and lay them in a colander (any fat asparagus spears may take a little longer, so leave them in a few minutes more). Hold the colander under cold running water to stop the cooking. Drain briefly, then spread on kitchen towels, pat dry, and sprinkle about 1/2 teaspoon salt over them.
Making the Salad
Slice the asparagus and the scallions into 1-inch lengths, and pile them loosely in a mixing bowl. Drizzle the oil and vinegar over them, then sprinkle on 1/2 teaspoon salt and several grinds of black pepper. Toss well, but don't break up the vegetables.
Quarter the eggs into wedges, and slice each wedge into two or three pieces; salt lightly and scatter the egg in the bowl, and fold in with the vegetables. Taste and adjust the seasoning. Chill the salad briefly, then arrange it on a serving platter or on salad plates.