Shaved Asparagus Salad with Manchego and Almonds

By GadgetGirl

To shave the asparagus, hold the tough stem in your fingers and start at the green tender part. Peel toward the head with a sharp peeler to make thin ribbons. Medium or thick asparagus works best for shaving. If walnut oil isn't available, substitute 1 1/2 teaspoons extra-virgin olive oil. This dish makes for a quick and delicious light lunch. Round out the meal with toasted or grilled crusty whole-grain bread.

Ingredients

• 1 1/2 tablespoons extra-virgin olive oil
• 2 teaspoons sherry vinegar
• 1 1/2 teaspoons walnut oil
• 1 teaspoon minced fresh garlic
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 pound large asparagus
• 1 tablespoon chopped fresh flat-leaf parsley
• 8 cups water $
• 2 tablespoons white vinegar
• 4 large eggs $
• 2 tablespoons slivered almonds, toasted
• 1 ounce Manchego cheese, shaved (about 1/4 cup)

Details

Servings 4
Preparation time 23mins
Cooking time 23mins
Adapted from cookinglight.com

Preparation

Step 1

1. Combine first 6 ingredients in a large bowl, stirring with a whisk. Using a sharp peeler, thinly peel asparagus to equal 3 cups asparagus ribbons. Add asparagus and parsley to bowl; toss gently to coat.
2. Combine 8 cups water and white vinegar in a large skillet; bring to a simmer. Break each egg into a custard cup, and pour each gently into pan. Cook 3 minutes or until desired degree of doneness. Remove eggs from pan using a slotted spoon.
3. Place about 2/3 cup asparagus mixture on each of 4 plates. Sprinkle each serving with 1 1/2 teaspoons almonds; top each serving with 1 egg. Sprinkle evenly with Manchego cheese.