This salad is just as tasty with green asparagus, but not as fancy.  And you know, scallions are just little green onions!

Ingredients:

• 3 pounds fresh white asparagus
• 1 ½ pound scallions
• ½ c extra-virgin olive oil
• 3 Tab red wine vinegar
• 1 tsp salt, or more if needed
• Freshly ground pepper to taste
• 5 hard-cooked eggs, peeled
• 10 butter lettuce leave for serving (depending on your party size)

Directions:

Cooking the Vegetables:

1. With a vegetable peeler, shave off the skin from the bottom 3 inches or so of each stalk, so they cook evenly.
2. Snap off the hard stubs at the bottom of the asparagus stalks—they will break naturally at the right point.
3. Trim the root end of each scallion and the wilted ends of the green leaves.
4. Peel off the loose layers at the white end too, so the scallions are all tight, trim, and about 6 inches long.
5. In a wide deep skillet, bring 1 quart of water (or enough to cover the vegetables) to a boil, blanch the
   scallions then remove from the water to a colander.
6. Add the asparagus to that same boiling water.
7. Run cold water over the scallions to stop the cooking, remove to a mixing bowl.
8. 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 an asparagus spear in the middle with tongs; it should be a little droopy but not collapsing.
9. As soon as they are done, lift out the asparagus 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).
10. Hold the colander under cold running water to stop the cooking.
11. Drain briefly.
12. Spread on kitchen towels, pat dry,
13. Sprinkle about 1/2 teaspoon salt over them.

Making the Salad

1. Slice the asparagus and the scallions into 1-inch lengths.
2. Pile them loosely in a mixing bowl.
3. Drizzle the oil and vinegar over them
4. Sprinkle on 1/2 teaspoon salt and several grinds of black pepper.
5. Toss well, but don’t break up the vegetables.
6. Quarter the eggs into wedges.
7. Slice each wedge into two or three pieces.
8. Salt lightly.
9. Scatter the egg in the bowl, and fold in with the vegetables.
10. Taste and adjust the seasoning.
11. Chill the salad briefly.
12. Arrange in butter lettuce cups on salad plates.

Serves: 8 – 10

Source:  Villa Park Women’s League Gourmet