Antipasto Niçoise

Preparation

1. Step 1

   Cook 1 bunch asparagus, trimmed, in a large pot of boiling salted water until bright green and crisp-tender, about 2 minutes. Using tongs or a slotted spoon, transfer to a large bowl of ice water.

   Step 2

   Add 1½ lb. baby red potatoes, scrubbed, to pot and simmer gently until fork-tender, 17–22 minutes. Transfer to bowl with asparagus. Return water in pot to a simmer, carefully add 4 large eggs, and cook 7 minutes for a slightly runny yolk or 10 minutes for a firm yolk; transfer eggs to bowl with vegetables.

   Step 3

   Meanwhile, whisk zest and juice of 1 lemon, 2 tbsp. hot cherry pepper or peperoncini brine, 1 tsp. pure maple syrup, 2 Tbsp. extra-virgin olive oil, and remaining ¾ tsp. Diamond Crystal or ½ tsp. Morton kosher salt in a large bowl; season dressing with freshly ground pepper. (Don’t worry if it tastes slightly salty, the potatoes can take it.)

   Step 4

   Remove eggs from ice water, peel, and slice in half.

   Step 5

   Drain potatoes and asparagus and pat dry. Slice potatoes in half, or quarters if large. Transfer potatoes to bowl with dressing and toss with a slotted spoon to coat. Using spoon, transfer potatoes to a platter, piling on one side.

   Step 6

   Toss asparagus in remaining dressing and arrange on platter next to potatoes. Mound one 8-oz. jar marinated grilled artichoke hearts, drained, then ½ cup thinly sliced hot cherry peppers or peperoncini, 3 oz. Parmesan, thinly sliced, broken into shards, and 6–7 oz. tuna fillets in oil (2 cans or 1 jar), drained, in separate piles on platter; top with reserved egg halves. Spoon any remaining dressing over, then drizzle with oil. Season with flaky sea salt and black pepper and serve with lemon wedges.