Spring Salad Of Asparagus, Ramps, Snap Peas, & Peas With Lemon Zest Vinaigrette

Name: Spring Salad Of Asparagus, Ramps, Snap Peas, & Peas With Lemon Zest Vinaigrette
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 4 servings
Ingredients: For the Vinaigrette:; 6 tablespoons extra-virgin olive oil; 2 tablespoons juice from 1 or 2 lemons; 2 teaspoons grated zest from 1 lemon, plus a few extra thin threads of zest for garnish; 2 tablespoons finely minced fresh parsley leaves; 1 small shallot, minced (about 1 tablespoon); Kosher salt and freshly ground black pepper; For the Salad:; 1 cup fresh shelled English peas or 1 cup defrosted frozen peas; 2 cups fresh sugar snap peas, strings removed, ends trimmed, cut into 1/2-inch pieces on the bias; 1 pound asparagus, stalks trimmed, tips removed, tips and stalks reserved separately; 2 to 3 tablespoons extra-virgin olive oil; 4 large very fresh eggs; 2 tablespoons distilled white vinegar; 2 tablespoons canola or vegetable oil; 8 to 12 whole ramps, ends trimmed and cleaned; 2 cups tender pea or snow pea shoots, thick stalks trimmed and discarded