Shaved Asparagus Salad
Recipe: #28444
October 19, 2017
Categories: Salads, Vegetable Salad, Eggs, Asparagus, Brunch, Gluten-Free, Low Carbohydrate, Vegetarian, Kosher Dairy, more
"Recipe source: Bost of Cooking Light 2015"
Original is 4 servings
Ingredients
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 by Step Method
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
No special items needed.
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