This traditional Spanish salad is perfect for a light lunch on a sunny Spring day.
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.