Egg and Asparagus Salad
Egg and Asparagus Salad - A fine spring composition with a pleasant bitter accent
Healthy, because
Even smarter
Nutritional values
Radicchio is a great source of the bitter substance intybin, which has a beneficial effect on blood vessels and digestion. In addition, 100 grams of this salad provides 30% of your recommended daily intake of vitamin C. The asparagus and eggs also contain many minerals, such as zinc.
Most of the bitter substances in radicchio are found in the leaf veins. So if you'd like a milder taste, make sure to cut these out.
(Percentage of daily recommendation)
| Calorie | 258 cal. | (12 %) | ||
| Protein | 22 g | (22 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 9 g | (6 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4 g | (13 %) |
| Vitamin A | 0.8 mg | (100 %) | ||
| Vitamin D | 2.7 μg | (14 %) | ||
| Vitamin E | 6 mg | (50 %) | ||
| Vitamin K | 83.9 μg | (140 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 6.6 mg | (55 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 178 μg | (59 %) | ||
| Pantothenic acid | 2.7 mg | (45 %) | ||
| Biotin | 29.7 μg | (66 %) | ||
| Vitamin B₁₂ | 2.4 μg | (80 %) | ||
| Vitamin C | 32 mg | (34 %) | ||
| Potassium | 644 mg | (16 %) | ||
| Calcium | 377 mg | (38 %) | ||
| Magnesium | 55 mg | (18 %) | ||
| Iron | 3.8 mg | (25 %) | ||
| Iodine | 32 μg | (16 %) | ||
| Zinc | 2.8 mg | (35 %) | ||
| Saturated fatty acids | 5 g | |||
| Uric acid | 62 mg | |||
| Cholesterol | 365 mg | |||
| Complete sugar | 12 g |
Kitchen utensils
Preparation steps
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.
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