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🍽️ Green Asparagus with Egg and Cress Topping

209 kcal · 30 min · 4 servings

Ingredients

• 4 eggs
• 1 kg green asparagus
• 2 tbsp olive oil
• salt
• pepper
• 4 sprigs parsley
• 1 clove garlic
• 250 g yogurt (3.5% fat)
• 0.5 organic lemon (zest and juice)
• 1 tsp mustard
• cayenne pepper
• 2 boxes cress (e.g. radish cress, garden cress, shiso cress etc.)

Instructions

1. 1. Fill a pot with water and bring it to a boil.
2. 2. Carefully place the eggs into the boiling water.
3. 3. Cook the eggs for about 8 minutes until they are hard-boiled.
4. 4. Remove the eggs from the pot and rinse them immediately under cold water.
5. 5. Pat the eggs dry and peel them.
6. 6. Cut the egg into small cubes.
7. 7. Wash the green asparagus thoroughly under running water.
8. 8. Cut off the woody lower ends of the asparagus stalks.
9. 9. Peel the bottom third of the asparagus stalks.
10. 10. Heat oil in a pan.
11. 11. Place the asparagus into the hot pan.
12. 12. Sauté the asparagus for 5 to 7 minutes over medium heat until tender.
13. 13. Season the asparagus with salt and pepper.
14. 14. Wash the parsley and shake off excess water.
15. 15. Chop the parsley finely.
16. 16. Peel the garlic.
17. 17. Chop the garlic finely as well.
18. 18. Put the yogurt into a bowl.
19. 19. Add the chopped parsley to the yogurt.
20. 20. Add the chopped garlic to the yogurt.
21. 21. Add the lemon zest to the bowl.
22. 22. Add the lemon juice to the bowl.
23. 23. Add the mustard to the bowl.
24. 24. Mix all ingredients for the sauce well.
25. 25. Season the sauce with salt.
26. 26. Season the sauce with pepper.
27. 27. Add a pinch of cayenne pepper to the sauce.
28. 28. Cut the cress from the bed.
29. 29. Divide the asparagus among the plates.
30. 30. Pour the yogurt sauce over the asparagus.
31. 31. Distribute the egg cubes over the asparagus.
32. 32. Add the fresh cress as a topping.

Nutrition per serving

• kcal: 209
• Protein: 14 g · Fett/Fat: 13 g · Carbs: 9 g