A wonderful combination of flavors and salad favorites from Kate Mann on her blog: Salad Every Day.
Prepare the salad: In a microwave-proof serving dish, cook the asparagus, covered, on a high setting for 2 minutes. Remove and transfer to a cutting board to cool. Transfer the squash to the serving bowl and microwave for about 3 – 4 minutes, or until fork tender. Toss the squash to release steam and set aside. Slice the asparagus into roughly 1 inch pieces and add to the squash along with the tomatoes.
Drizzle O California Extra Virgin Olive Oil and O Pomegranate Champagne Vinegar over the salad, add salt and fresh ground pepper to taste, and toss the salad well. Divide the salad among six bowls or plates. Garnish each with the Parmesan cheese and chopped almonds.
Prepare the eggs and assemble the salads: In a large shallow skillet, heat several inches of salted water to boiling. Turn down the heat to a simmer, and crack the eggs into the water. Cook for about 3 minutes for medium-soft eggs. Using a slotted spatula, lift the eggs out of the skillet and arrange on top of the salads. Sprinkle with salt and fresh ground pepper. Serve, and enjoy!