Created by breezermom on August 12, 2016
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.