Shaved asparagus salad with manchego and pine nuts

• 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)

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.

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. 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.

Recipe from Myrecipe.com