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1
: Combine olive oil, lemon juice, lemon zest, parsley, and shallots together in a small sealable container. Mix together and season to taste with salt and pepper. Set aside.
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2
: Bring a large pot of salted water to a rolling boil. Prepare an ice bath. Blanch peas in water, boiling until bright green and just tender, about 1 minute. Transfer to ice bath with a wire mesh strainer. Add snap peas to blanching water and cook until bright green and just tender, 1 to 1 1/2 minutes. Transfer to ice bath with a wire mesh strainer. Add asparagus tips (not the stalks) to blanching water and cook until bright green and just tender, about 1 minute. Transfer to ice bath with a wire mesh strainer. Remove all vegetables from ice bath and transfer to a rimmed baking sheet lined with a clean kitchen towel or paper towels to dry. Set vegetables aside.
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3
: Transfer asparagus stalks to blanching water and cook until completely tender, about 2 minutes. Transfer hot stalks to the jar of a blender. Add 2 tablespoons olive oil. Start blender at slow speed and gradually increase to high. Blend until asparagus puree is completely smooth, adding a tablespoon or two of blanching water and scraping down sides as necessary. Season puree to taste with salt and pepper and more olive oil if desired, then set aside to cool slightly. Discard blanching water.
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4
In a large saucepan, bring three inches of water to a simmer over high heat. Add vinegar and season with salt. Reduce heat until water is just barely quivering. Break one egg into a small bowl. Swirl water in pot with a wooden spoon, then carefully lower egg into the water. Repeat until all four eggs are in the water. Cook, gently swirling the water and turning the eggs occasionally, until whites are set but yolks are still liquid, about 2 minutes. Using a slotted spoon, carefully remove eggs and transfer to a bowl filled with warm tap water. Set aside.
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5
Heat canola or vegetable oil in a large heavy-bottomed skillet over high heat until smoking. Add ramps and reduce heat to medium. Cook, stirring and tossing occasionally until browned and lightly crisped. Season to taste with salt and pepper and transfer ramps to a plate lined with a paper towel.
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6
: Spread asparagus puree along the bottoms of four wide, shallow bowls or plates. Toss the peas, snow peas, snow pea greens, and asparagus tips with 3/4 of the dressing in a large bowl. Season to taste with salt and pepper. Divide salad evenly amongst the four bowls. Top each salad with sauteed ramps and a poached egg. Spoon remaining dressing over the egg and season the egg with salt. Serve immediately.
