Shaved Asparagus Salad With Manchego & Almonds

4
Servings
23m
Prep Time
4m
Cook Time
27m
Ready In


"Medium or thick asparagus works best for shaving. Hold the tough stem in your fingers and start shaving at the green tender part. Peel toward the head with a sharp peeler to make thin ribbons. If you can't find walnut oil, you can substitute extra-virgin olive oil."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (672.6 g)
  • Calories 164.1
  • Total Fat - 10.5 g
  • Saturated Fat - 3 g
  • Cholesterol - 212.3 mg
  • Sodium - 328.6 mg
  • Total Carbohydrate - 6.2 g
  • Dietary Fiber - 2.9 g
  • Sugars - 2.6 g
  • Protein - 12.3 g
  • Calcium - 150.2 mg
  • Iron - 3.7 mg
  • Vitamin C - 7.8 mg
  • Thiamin - 0.2 mg

Step 1

Combine the first 6 ingredients in a large bowl, stirring with a whisk.

Step 2

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

Step 3

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 the pan. Cook 3 minutes or until desired degree of doneness. Remove eggs from the pan using a slotted spoon.

Step 4

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.

Tips & Variations


No special items needed.

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