This was a delicious salad and it’s easy to do most of the work in advance (through step 6). You can hard boil the eggs whenever. You can poach the asparagus and scallions the night before and store the chopped pieces in the refrigerator overnight. Then add the sorrel and dressing when you serve.
The sorrel that we got from our friends and Northshire was great in this salad. It’s a leafy green that . . . → Read More: Asparagus and Scallion Salad
