Eat Smarter USA | Eat Healthy. Live Smarter.
Ingredients
White Asparagus, Baked Potatoes and Creamy Egg Sauce
Scrub the potatoes thoroughly and cook in salted water for 5-10 minutes.
Preheat the oven to 220°C (approximately 425°F).
Brush 8 pieces of foil with a little oil and sprinkle with sea salt. Wrap the potatoes in the prepared foil and bake for 20 minutes, until fork-tender.
Rinse the asparagus under cold running water, pat dry, peel and cut off the tough ends. Tie the asparagus together with butcher's twine. Bring a large pot of salted water to a boil, add a pinch of sugar and the asparagus and cook for about 15 minutes, until fork-tender.
Whisk the quark, sour cream, chives and mustard together. Season with salt and pepper. Chop the hard-boiled eggs and gently stir into the quark. Rinse the spinach briefly, shake dry and arrange on serving plates. Serve with asparagus, potatoes and creamy egg sauce.
(Percentage of daily recommendation)
| Calorie | 510 cal. | (24 %) | ||
| Protein | 33.9 g | (35 %) | ||
| Fat | 12.37 g | (11 %) | ||
| Carbohydrates | 78.81 g | (53 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 17.92 g | (60 %) |