- 1 1/2 tbsp. olive oil
- 2 tsp. sherry vinegar
- 1 1/2 tsp. walnut oil (if you don’t have this you can substitute 1 1/2 tsp. olive oil)
- 1 tsp. minced fresh garlic
- 1/4 tsp. salt
- 1/4 tsp pepper
- 1 lb. asparagus
- 1 tbsp. chopped fresh flat-leaf parsley
- 8 c. water
- 2 tbsp. white vinegar
- 4 large eggs
- 2 tbsp. slivered almonds, toasted
- 1 oz. Manchego cheese, shaved (about 1/4 c.)
My favorite part (aside from the eating the salad part) was making the salad. First combine first 6 ingredients in a large bowl and stir using a whisk. Using a sharp peeler, thinly peel asparagus to equal 3 c. of ribbons. Add asparagus and parsley to the bowl and toss to coat with dressing. Next, combine 8 cups water and white vinegar in a large skillet and bring to a simmer. Break each egg into a custard cup and pour gently into pan. Cook for three minutes or until desired degree of doneness. Remove the eggs from pan using a slotted spoon. Finally, serve, asparagus on plate first, then almonds, next the egg and finally top with cheese.
I unfortunately was under a time crunch and being that I have never poached an egg before I simply fried mine (it still tasted delicious!) but that’s my goal for the weekend. Poach. an. egg. Wish me luck! Definitely try this salad, you won’t regret it! But until next time, keep eating!