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Creamy light asparagus salad

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Ingredients for 2 servings:

  • 500 g asparagus, white
  • 2 egg(s), hard-boiled, peeled
  • 4 spring onions
  • 75 g Greek yogurt
  • 1 tsp mustard, medium hot
  • 1 tbsp balsamic vinegar, lighter
  • 1 tbsp rapeseed oil
  • Salt and pepper, black, freshly ground
  • Sugar

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 40 minutes

vegetarian, low-calorie

Peel the asparagus, cut into approximately 5 cm long pieces, and cook in salted and lightly sugared water until tender. Drain and let it drain. Mix the Greek yogurt with the mustard, vinegar, and oil well (best with a whisk) and season with salt and pepper. Slice the spring onions, dice the eggs, and fold both into the mixture. Add the asparagus and mix well. Delicious warm or cold. Serve with toasted bread, fresh baguette, or even fried potatoes and a glass of Vinho Verde. As a side salad, this quantity serves 4 people. 235 kcal per serving.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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