Shaved Asparagus Salad with Manchego and Almonds
This traditional Spanish salad is perfect for a light lunch on a sunny Spring day.
- 1 1/2 tsp olive oil extra virgin
- 2 tsp sherry vinegar
- 1 1/2 tsp walnut oil
- 1 tsp fresh garlic minced
- 1/4 tsp salt
- 1/4 tsp freshly ground black pepper
- 1 lb large asparagus
- 1 tbsp fresh flat-leaf parsley chopped
- 8 cups water
- 2 tbsp white vinegar
- 4 large eggs
- 2 tbsp slivered almonds toasted
- 1 oz Manchego cheese shaved
Mix together the first six ingredients in a large bowl and stir with a whisk. Using a peeler, thinly peel asparagus to 3 equal cups of asparagus ribbons. Add the ribbons and parsley to the bowl, then give a gentle toss to coat.
Mix together 8 cups of water and white vinegar in a large skillet and bring to a simmer. Break each egg into a custard cup, and pour each gently into the pan. Cook until you reach your desired degree of doneness, then scoop the eggs from the pan using a slotted spoon.
Place about 2/3 cup of the asparagus mixture from step one on 4 plates. Sprinkle each serving with 1 1/2 teaspoons almonds and top each serving with 1 egg. Sprinkle evenly with Manchego cheese.