EatSmarter exclusive recipe

Egg and Asparagus Saladwith Yogurt Dressing

Egg and Asparagus Salad - Egg and Asparagus Salad - A fine spring composition with a pleasant bitter accent
Egg and Asparagus Salad - A fine spring composition with a pleasant bitter accent


Calories:258 kcal
Preparation:30 min
Ready in:30 min
1 serving contains (Percentage of daily recommendation)
Calories258 kcal(13%)
Protein22 g(44%)
Fat14 g(18%)
Carbohydrates9 g(3%)
Added Sugar0 g(0%)
Roughage4 g(13%)

Recipe Development: EAT SMARTER


For servings

7 ouncesgreen Asparagus
1 ½Egg
½ piecesParmesan cheese (about 20 grams)
2 ½ ouncesYogurt (low-fat)
¼ teaspoonsMustard
¼small Iceberg lettuce
¼small Radicchio

Kitchen Utensils

1 Egg piercer, 1 Small pot, 1 Cutting board, 1 Small knife, 1 Teaspoon, 1 Tablespoon, 1 Pot, 1 Fine grater, 1 Salad spinner, 1 Slotted spoon, 1 Whisk, 1 Bowl


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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.
2 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.
3 Finely grate Parmesan cheese.
4 Rinse the eggs under cold running water, peel and allow to cool.
5 Place yogurt in a bowl. Stir in 1 tablespoon asparagus cooking water, the Parmesan cheese and mustard. Season with salt and pepper.
6 Rinse scallions, shake dry, cut into thin rings and add to the dressing.
7 Rinse lettuce and radicchio,  spin dry and cut into bite-sized pieces.
8 Mix salad and asparagus with yogurt dressing and divide among bowls or glasses. Cut the eggs into quarters, arrange on the salad and serve.


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