Premium
436 kcal
20 min.
Recipe for Asparagus and boiled egg salad with yoghurt sauce
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Unlock Fitatu PremiumNaN g
436 kcal
1 kcal
435.7
30.6g
32.0g
7.5g
Ingredients (servings):
2
Converted ingredients are going to appear on the shopping list
- Asparagus1× handful (380 g)
- Eggs chicken3× portion (180 g)
- Mozzarella cheese1× portion (125 g)
- Tomatoes cherry1× handful (100 g)
- Lettuce10× leaf (50 g)
- Yogurt, greek style, plain3.5× teaspoon (42 g)
- Mayonnaise2× teaspoon (20 g)
- Chives, fresh2× tablespoon (10 g)
- Basil, fresh1× leaf (3 g)
- Salt3× pinch (1.5 g)
- Pepper, black1× pinch (1 g)
How to make Asparagus and boiled egg salad with yoghurt sauce
1. Rinse the asparagus and cut off the tough ends, being careful not to damage the heads. Next, boil it in lightly salted water (preferably vertically, so that the heads are above water, as they are the most delicate part and the steam is enough to cook them).
2. Hard boil the eggs (around 7 min).
3. Prepare the sauce by mixing together the yoghurt, salt, pepper and freshly chopped basil.
4. Cut the asparagus spears into pieces about 2 cm long. Leave the heads whole.
5. Arrange the lamb’s lettuce, asparagus, halved cocktail tomatoes, small balls of mozzarella (or diced) and peeled halved hard boiled eggs in a bowl. Pour the yoghurt sauce on the salad, then sprinkle with chopped chives
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