Shaved Asparagus Salad with Manchego and Almonds

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Shaved Asparagus Salad with Manchego and AlmondsRecipe
Photo: Brian Woodcock; Styling: Lindsey Lower


To shave the asparagus, hold the tough stem in your fingers and start at the green tender part. Peel toward the head with a sharp peeler to make thin ribbons. Medium or thick asparagus works best for shaving. If walnut oil isn't available, substitute 1 1/2 teaspoons extra-virgin olive oil. This dish makes for a quick and delicious light lunch. Round out the meal with toasted or grilled crusty whole-grain bread.
Serves 4


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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)


Hands-on: 23 Minutes
Total: 23 Minutes

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.

Created date

February 2014

Nutritional Information

Calories 207
Fat 16.4 g
Satfat 4.4 g
Monofat 8.7 g
Polyfat 2.5 g
Protein 11 g
Carbohydrate 5 g
Fiber 2 g
Cholesterol 194 mg
Iron 3 mg
Sodium 279 mg
Calcium 154 mg