Food Recipes Salads Asparagus and Spring Onion Salad with Seven-Minute Eggs Be the first to rate & review! Spring onions are the sweetest alliums of the year, and they play well in this salad with first of-the-season asparagus and tender lettuces. Soy and ginger team up with sherry vinegar in the tangy dressing that's perfect with the rich, jammy egg yolks. If spring onions aren't available, you can substitute scallions. By Justin Chapple Justin Chapple Justin Chapple is a chef, recipe developer, food writer, video host, and cookbook author. In addition, he is the culinary director-at-large of Food & Wine and host of their video series, Mad Genius Tips, for which he was nominated twice for a prestigious James Bead Award. Food & Wine's Editorial Guidelines Updated on July 20, 2023 Tested by Food & Wine Test Kitchen Tested by Food & Wine Test Kitchen Recipes published by Food & Wine are rigorously tested by the culinary professionals at the Dotdash Meredith Food Studios in order to empower home cooks to enjoy being in the kitchen and preparing meals they will love. Our expert culinary team tests and retests each recipe using equipment and ingredients found in home kitchens to ensure that every recipe is delicious and works for cooks at home every single time. Meet the Food & Wine Test Kitchen Save Rate PRINT Share Close Photo: Photo by Christopher Testani / Food Styling by Margaret Monroe Dickey / Prop Styling by Kathleen Cook Varner Active Time: 20 mins Total Time: 25 mins Servings: 4 Cook Mode (Keep screen awake) 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) Directions Fill a large bowl with ice water; set aside. Bring 2 quarts water to a boil in a medium saucepan over medium-high. Stir in salt. Carefully add eggs; cook 7 minutes. Using a slotted spoon, transfer eggs to ice water in bowl. Add asparagus to boiling water; cook over medium-high, stirring occasionally, until crisp-tender, about 2 minutes. Transfer asparagus to ice water with eggs; let cool 3 minutes. Remove eggs, and peel; cut in half lengthwise, and set eggs aside. Drain asparagus, and pat dry; set asparagus aside. Whisk together spring onion greens, oil, vinegar, ginger, and soy sauce in a medium bowl. Toss together spring onion bulbs, spring lettuces, asparagus, and half of dressing (about 1/2 cup) in a large bowl. Season with additional salt to taste. Top salad with jammy eggs, and garnish with sesame seeds. Serve salad over whipped cheese, if desired. Serve with remaining dressing. Suggested Pairing Medium-bodied French rosé: Domaine de Fondrèche Ventoux Originally appeared: March 2022 Rate It Print