🥗 Egg and Asparagus Salad with Yogurt Dressing

Name: Egg and Asparagus Salad with Yogurt Dressing
Total time: 30 min
Yield: 4 servings
Ingredients: 400 g green asparagus; 3 eggs; salt; 20 g parmesan (1 piece); 150 g yogurt (3.5 % fat); 0.5 tsp mustard; pepper; 60 g spring onions (2 spring onions); 100 g small iceberg lettuce (0.5 small iceberg lettuces); 75 g small radicchio (0.5 small radicchio)

256 kcal · 30 min · 4 servings

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Ingredients

400 g green asparagus
3 eggs
salt
20 g parmesan (1 piece)
150 g yogurt (3.5 % fat)
0.5 tsp mustard
pepper
60 g spring onions (2 spring onions)
100 g small iceberg lettuce (0.5 small iceberg lettuces)
75 g small radicchio (0.5 small radicchio)

Instructions

1. Wash the asparagus and trim off the woody ends. Peel the bottom third of the stalks and cut them into bite-sized pieces. Prick the eggs with a needle and boil them at medium heat for 8 to 10 minutes until hard-boiled.
2. In a separate pot, steam the asparagus in a small amount of lightly salted water with a lid on medium heat for 5 to 8 minutes. Lift the asparagus out of the water with a slotted spoon, let it drain, and allow it to cool.
3. Grate the Parmesan cheese finely.
4. Rinse the eggs under cold running water, peel them, and let them cool.
5. Place the yogurt in a bowl. Stir in 1 tablespoon of asparagus cooking water, the grated Parmesan cheese, and the mustard. Season the sauce to taste with salt and pepper.
6. Wash the spring onions, trim the ends, slice them into thin rings, and stir them into the salad dressing.
7. Wash the iceberg lettuce and radicchio, remove the tough cores, spin them dry, and cut them into bite-sized pieces.
8. Toss the salad and asparagus with the yogurt dressing and divide the mixture into bowls or glasses. Quarter the eggs, arrange them on top of the salad, and serve.

Nutrition per serving

kcal: 256
Protein: 20 g · Fett/Fat: 14 g · Carbs: 13 g