Herb Garden Salad

• 3 large eggs
• 1 1/4 teaspoons kosher salt, divided
• 1 pound asparagus, ends trimmed, cut into 2-inch pieces
• 2 cups sugar-snap peas, trimmed
• 1 small garlic clove, minced
• 1 teaspoon lemon zest
• 1 tablespoon fresh lemon juice
• 1 tablespoon white-wine vinegar
• 3 tablespoons extra-virgin olive oil
• 1/4 teaspoon black pepper
• 1 bunch watercress
• 1/2 cup fresh flat-leaf parsley
• 1/4 cup fresh mint leaves

1. Place eggs in a saucepan; add cold water to cover. Bring to a boil; remove from heat, cover, and let stand 12 minutes. Run eggs under water to cool; peel eggs, cut in half, and reserve.
2. Meanwhile, bring a large pot of water to a boil with 1 teaspoon salt; place a large bowl of ice water near stove. Boil asparagus 2 minutes or until bright green. Transfer asparagus immediately to ice water (reserve boiling water). Reserve ice water and repeat with snap peas, boiling 1-2 minutes. Drain and pat dry.
3. In a bowl, combine garlic, lemon zest and juice, vinegar, oil, remaining 1/4 teaspoon salt, and black pepper. In a serving bowl, combine asparagus, peas, watercress, herbs, and eggs. Just before serving, drizzle salad with dressing and toss to combine.
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eggs, kosher salt, sugar, garlic, lemon zest, lemon juice, whitewine vinegar, extravirgin olive oil, black pepper, watercress, parsley, fresh mint

Taken from www.myrecipes.com/recipe/herb-garden-salad (may not work)