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Shaved Asparagus Salad with Manchego and Almonds Recipe

   
 

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     Shaved Asparagus Salad with Manchego and Almonds

Category   Salads - Soups - Sidedishes
Sub Category   None
Servings   4
Preptime   23

Ingredients
1 1/2 tablespoons extra-virgin olive oil
2 teaspoons sherry vinegar
1 1/2 teaspoons walnut oil
1 teaspoon minced fresh garlic
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 pound large asparagus
1 tablespoon chopped fresh flat-leaf parsley
8 cups water
 
2 tablespoons white vinegar
4 large eggs
2 tablespoons slivered almonds, toasted
1 ounce Manchego cheese, shaved (about 1/4 cup)

Instructions
1. Combine 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 asparagus and parsley to bowl; toss gently to coat. 2. 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 pan. Cook 3 minutes or until desired degree of doneness. Remove eggs from pan using a slotted spoon. 3. 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.


Originally Submitted
1/25/2015





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