Asparagus Salad with Manchego and Almonds
"Recipe source: Best of Cooking Light (2015)"
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (862.5 g)
- Calories 568.4
- Total Fat - 38.4 g
- Saturated Fat - 11.4 g
- Cholesterol - 927.1 mg
- Sodium - 973.5 mg
- Total Carbohydrate - 7 g
- Dietary Fiber - 0.5 g
- Sugars - 4.3 g
- Protein - 46.1 g
- Calcium - 321.8 mg
- Iron - 4.6 mg
- Vitamin C - 1.4 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
In a large bowl whisk together the first 6 ingredients (-pepper).
Step 2
Using a sharp knife thinly peel the asparagus into ribbons and then add the asparagus and parsley to the bowl.
Step 3
In a skillet over medium heat add the water and white vinegar and then bring to a simmer.
Step 4
Break each egg into the pan (you may want to break the egg into a cup first before adding it to the pan).
Step 5
Cook for 3 minutes or until the eggs are to your degree of doneness.
Step 6
Remove eggs with a slotted spoon.
Step 7
On each of 4 plates place about 2/3 cup of the asparagus mixture, sprinkle with 1 1/2 teaspoons almonds and then top with one egg. Sprinkle with the cheese.
Tips
No special items needed.
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