August 12, 2016
Lunch, Salads, Vegetable Salad,
Dairy, Cheese, Eggs, Vegetables, Asparagus, Southern, Brunch, Ladies Luncheon, Weeknight Meals, Skillet, Stove Top more
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"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."
Combine the first 6 ingredients in a large bowl, stirring with a whisk.
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.
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.
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.
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