October 19, 2017
Lunch, Salads, Vegetable Salad,
Eggs, Vegetables, Asparagus, Budget-Friendly, Easy/Beginner Cooking, Quick Meals, Brunch, Entertaining, Ladies Luncheon, Summer, Stove Top, Gluten-Free, Low Carbohydrate, Vegetarian, Kosher Dairy more
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"Recipe source: Bost of Cooking Light 2015"
In a large bowl whisk together the first 6 ingredients (-pepper).
Using a sharp peeler, thinly peel asparagus to equal 3 cups asparagus ribbons. Add asparagus and parsley to the bowl; toss.
In a large skillet combine 8 cups water and the white vinegar and bring to a simmer. Break each egg into a custard cup and pour each gently into the pan. Cook for 3 minutes or until desired degree of doneness is reached. Remove eggs from pan using a slotted spoon.
Place 2/3 cup of asparagus mixture on each of 4 plates. Sprinkle each serving with 1 1/2 teaspoons slivered almonds; top with one egg and sprinkle evenly with the Manchebo cheese.
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