Herb Garden Salad

INGREDIENTS

• 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