Eggy Asparagus Salad recipe

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Ingredients

3 tablespoons vegetable oil
2 cloves garlic, chopped
1 pound asparagus, cut into 3-inch pieces
½ teaspoon salt
4 hard-boiled eggs, peeled and quartered
ground black pepper to taste
1 lemon, sliced

Nutrition Info

198.8 calories
carbohydrate: 8.5 g
cholesterol: 212 mg
fat: 15.8 g
fiber: 3.7 g
protein: 9.2 g
saturatedFat: 3.3 g
servingSize: -
sodium: 356.1 mg
sugar: 2.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat oil in a skillet over medium heat. Cook and stir garlic in hot oil until fragrant, about 1 minute, add asparagus, season with salt, cover skillet with a lid, and cook, stirring occasionally, until asparagus is tender, 3 to 5 minutes. Let asparagus cool in the skillet.

  2. Gently stir egg quarters into the cooled asparagus mixture, season with pepper and garnish with lemon slices.

Recipe Yield

4 servings

Recipe Note

Stir-fried asparagus with hard-boiled eggs. Use only egg whites if you're watching cholesterol.

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