-
1
Toss the onions with 2 tablespoons each vinegar and cold water and a large pinch of salt in a small bowl.
-
2
Let sit for at least 30 minutes, tossing occasionally.
-
3
(The onions will turn bright pink.)
-
4
Strain.
-
5
Meanwhile, set up a steamer in a pot of simmering water.
-
6
Add the asparagus, and steam until bright green and crisp-tender, 6 to 8 minutes.
-
7
Remove, spread out on a baking sheet and let cool.
-
8
Whisk together the buttermilk, Parmesan, mayonnaise, garlic, the remaining 1 tablespoon vinegar, 1/2 teaspoon salt and a few grinds of pepper in a small bowl.
-
9
Using a straight-sided 3-quart tall glass bowl for 1 large salad or four 16-ounce wide-mouth glass jars with lids for 4 individual salads, make a first layer with half the arugula, then add the following in separate layers: the radishes, half the broccoli, the snap peas, the pickled red onion, the remaining arugula, the remaining broccoli, and the asparagus and egg.
-
10
Sprinkle the top with the almonds.
-
11
(The salad can be put together, covered and refrigerated for up to 2 hours before serving.)
-
12
If making 1 salad, just before serving, transfer it to a large bowl, toss with about half the dressing and season with salt and pepper.
-
13
If making 4 salads, add dressing to each jar, season with salt and pepper, cover with the lid and shake to coat.
-
14
Serve the remaining dressing on the side.
