From Martha Stewart; photo by Alpha Smoot; adjustments made for Intervale Food Hub members
1 pound baby potatoes
Salt and pepper
8 ounces sugar snap peas, trimmed and halved
1 pound asparagus, trimmed and cut into two-inch pieces
1 stick unsalted butter
2 tablespoons fresh lemon juice
1/4 tsp. sugar
1 to 2 heads butter lettuce or leaf lettuce, trimmed and torn into two-inch pieces
4 large eggs, fried (optional)
1/4 cup chopped fresh chives
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.