For the Vinaigrette:
6 tablespoons extra-virgin olive oil
2 tablespoons juice from 1 or 2 lemons
2 teaspoons grated zest from 1 lemon, plus a few extra thin threads of zest for garnish
2 tablespoons finely minced fresh parsley leaves
1 small shallot, minced (about 1 tablespoon)
Kosher salt and freshly ground black pepper

For the Salad
1 cup fresh shelled English peas or 1 cup defrosted frozen peas
2 cups fresh sugar snap peas, strings removed, ends trimmed, cut into 1/2-inch pieces on the bias
1 pound asparagus, stalks trimmed, tips removed, tips and stalks reserved separately
2 to 3 tabespoons extra-virgin olive oil
4 large very fresh eggs
2 tablespoons distilled white vinegar
2 tablespoons canola or vegetable oil
8 to 12 whole ramps, ends trimmed and cleaned
2 cups tender pea or snow pea shoots, thick stalks trimmed and discarded