Scallion and Asparagus Salad Recipe

Snap off the hard stubs at the bottom of the asparagus stalks (they’ll break naturally at the right point). With a vegetable peeler, shave off the skin from the bottom 3 inches of each stalk so they cook evenly.

Trim the root end of the scallions 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 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, 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 a 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 salt over them.

Slice the asparagus and the scallions into 1-inch lengths and pile them loosely in a mixing bowl. Drizzle the oil and vinegar over, sprinkle on 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 2 or 3 pieces; scatter these in the bowl and fold in with the vegetables. Taste and adjust the dressing.

Chill the salad briefly, then arrange it on a serving platter or on salad plates.