Scallion and Asparagus Salad
(Insalata di Scalogno e Asparagi)
Ingredients:
1 and 1/2 pounds fresh asparagus
3/4 pound scallions
3 hard-cooked eggs, peeled
3 and 1/2 tablespoons extra-virgin olive oil
1 and 1/2 tablespoons red wine vinegar
1 teaspoon salt, or more if needed
Freshly ground pepper to taste
Directions:
Prepare the Vegetables:
With a vegetable peeler, shave off the skin from the bottom 3 inches or so of each asparagus stalk, so they cook evenly.
Snap off the hard stubs at the bottom of the asparagus stalks.
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 to a boil.
Add the asparagus and scallions.
Adjust the heat to maintain a bubbling boil.
Poach the asparagus and scallions, uncovered, for about 5-6 minutes or more, until they are tender but not falling apart, and cooked through.
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.
Prepare the Salad:
Slice the asparagus and the scallions into 1-inch lengths.
Pile them loosely in a mixing bowl.
Drizzle the olive oil and vinegar over them.
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.
Slice each wedge into two or three pieces.
Salt lightly and scatter the eggs into the bowl.
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. Makes 6 servings.