Quick Asparagus and Egg Salad Recipe

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Servings: 2


Cost per serving $1.63 view details


  1. Lightly boil the asparagus and carrot. Drain in cold water and set aside.
  2. Mix the lemon juice with the yoghurt.
  3. Dish up the veg and beans, sitting the egg quarters on top. Sprinkle over the seeds and spoon over the lemon yogurt dressing.


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Nutrition Facts

Amount Per Serving %DV
Serving Size 254g
Recipe makes 2 servings
Calories 199  
Calories from Fat 44 22%
Total Fat 5.13g 6%
Saturated Fat 1.68g 7%
Trans Fat 0.0g  
Cholesterol 7mg 2%
Sodium 492mg 21%
Potassium 587mg 17%
Total Carbs 28.36g 8%
Dietary Fiber 9.7g 32%
Sugars 7.04g 5%
Protein 11.12g 18%
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