Butter Lettuce Salad With Egg And Potatoes Recipe

Ingredients

1 pound baby (golf-ball-size) potatoes

Coarse salt and freshly ground pepper

8 ounces sugar snap peas, trimmed and halved on the bias

1 pound white or green asparagus (peeled, if white), tough stems trimmed, cut into 2-inch pieces

1 stick unsalted butter

2 tablespoons fresh lemon juice (from 1 lemon)

1/4 teaspoon sugar

1 to 2 heads butter lettuce, such as Boston or Bibb, leaves separated, large ones torn into 2-inch pieces (about 12 ounces)

4 large eggs, fried

1/4 cup snipped fresh chives (from 1 bunch), for serving

Preparation

Cover potatoes with 2 inches of water in a pot and bring to a boil; add salt. Cook until potatoes are easily pierced with the tip of a sharp knife, about 10 minutes. Remove with a slotted spoon. Add snap peas and asparagus to pot, and boil until crisp-tender, about 2 minutes; drain. Slice potatoes into 1/4-inch-thick rounds.

Melt butter in a saucepan. Remove from heat and whisk in lemon juice and sugar; season with salt and pepper. Divide lettuce and vegetables among 4 plates. Drizzle with warm dressing, and top each with an egg. Season with salt and pepper; sprinkle with chives.