Asparagus and Spring Onion Salad with Seven-Minute Eggs

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
• 0.25 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)

Steps

1. 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.
2. 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.
3. 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.