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SHAVED ASPARAGUS SALAD WITH SHALLOTS AND FRIED EGGS

TRIM AN INCH OFF THE ROOT END OF THE ASPARAGUS TO GET RID OF THE WOODY PART. USING A VEGETABLE PEELER STARTING FROM THE ROOT END, SHAVE THE ASPARAGUS INTO THIN RIBBONS. IN A MEDIUM NONSTICK SKILLET, HEAT 2 TEASPOONS OLIVE OIL OVER MEDIUM HIGH HEAT, THEN ADD THE THINLY SLICED SHALLOT. COOK FOR 1 MINUTE, UNTIL SHALLOT HAS SOFTENED SLIGHTLY. ADD ASPARAGUS RIBBONS, SEASON WITH KOSHER SALT AND FRESHLY . . .

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Servings: 1

Prep Time: 00:00

Cook Time: 00:00

Main Ingredients

1 tbs olive oil, diveded

1 medium shallot, thinly sliced crosswise

8 Stalks asparagus

1 tsp kosher salt

freshly ground pepper

2 cups arugula

1 Large beefsteak tomato, cut in 1/4 inch cubes

1 oz feta, crumbled

1 Juice lemon

1 tbs parsley, coarsely chopped

2 large eggs

Preparation

1TRIM AN INCH OFF THE ROOT END OF THE ASPARAGUS TO GET RID OF THE WOODY PART. USING A VEGETABLE PEELER STARTING FROM THE ROOT END, SHAVE THE ASPARAGUS INTO THIN RIBBONS.

2IN A MEDIUM NONSTICK SKILLET, HEAT 2 TEASPOONS OLIVE OIL OVER MEDIUM HIGH HEAT, THEN ADD THE THINLY SLICED SHALLOT. COOK FOR 1 MINUTE, UNTIL SHALLOT HAS SOFTENED SLIGHTLY. ADD ASPARAGUS RIBBONS, SEASON WITH KOSHER SALT AND FRESHLY GROUND PEPPER, AND COOK FOR 2 MINUTES, TOSSING OCCASIONALLY, UNTIL ASPARAGUS IS COOKED. TRANSFER ASPARAGUS MIXTURE TO A MEDIUM MIXING BOWL, ADD ARUGULA, CHOPPED TOMATO, FETA, LEMON JUICE, AND PARSLEY, AND TOSS.

3IN THE SAME NON STICK SKILLET, HEAT THE REMAINING OLIVE OIL OVER MEDIUM HEAT. CRACK THE EGG INTO THE PAN, SEASON WITH FRESHLEY GROUND PEPPER, AND TURN THE HEAT TO LOW. COOK THE EGG 2-3 MINUTES, UNTIL THE WHITE IS COMPLETELY OPAQUE AND SET AND THE EDGES ARE STARTING TO BROWN.

4TRANSFER THE ASPARAGUS SALAD TO A BOWL AND TOP WITH FRIED EGGS.

Additional Notes

DAY 1, WEEK 1

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