Egg and Asparagus Salad
with Yogurt Dressing
|Saturated Fat Acids||5 g|
|Sugar added||0 g|
|Bread exchange unit||1|
Rinse asparagus and cut off the woody ends. Peel the lower third of spears (if desired), then cut into piecces. Pierce eggs and hard-boil in a small pot of boiling water for 8-10 minutes.
Cook asparagus in a pot of boiling (lightly) salted water, covered, until crisp-tender, 5-8 minutes. Remove asparagus from water with a slotted spoon, drain and let cool.
Finely grate Parmesan cheese.
Rinse the eggs under cold running water, peel and allow to cool.
Place yogurt in a bowl. Stir in 1 tablespoon asparagus cooking water, the Parmesan cheese and mustard. Season with salt and pepper.
Rinse scallions, shake dry, cut into thin rings and add to the dressing.
Rinse lettuce and radicchio, spin dry and cut into bite-sized pieces.
Mix salad and asparagus with yogurt dressing and divide among bowls or glasses. Cut the eggs into quarters, arrange on the salad and serve.