Shaved Asparagus Salad

4
Servings
20m
Prep Time
5m
Cook Time
25m
Ready In


"Recipe source: Bost of Cooking Light 2015"

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (673.4 g)
  • Calories 212.5
  • Total Fat - 15.9 g
  • Saturated Fat - 3.7 g
  • Cholesterol - 212.3 mg
  • Sodium - 298.9 mg
  • Total Carbohydrate - 6.2 g
  • Dietary Fiber - 2.9 g
  • Sugars - 2.7 g
  • Protein - 12.5 g
  • Calcium - 150.4 mg
  • Iron - 3.6 mg
  • Vitamin C - 7.8 mg
  • Thiamin - 0.2 mg

Step 1

In a large bowl whisk together the first 6 ingredients (-pepper).

Step 2

Using a sharp peeler, thinly peel asparagus to equal 3 cups asparagus ribbons. Add asparagus and parsley to the bowl; toss.

Step 3

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.

Step 4

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.

Tips & Variations


No special items needed.

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