Hearty, protein-rich, and satisfying! This asparagus and egg salad combines tender asparagus, flavorful poultry sausage, and creamy quark dressing – perfect for a protein-packed meal. Also delicious as a vegetarian option!
Protein-rich asparagus and egg salad
SimplyLevel
25 min.working hours
from Paulina
Ingredients
- 1 kgwhite asparagus (broken asparagus is particularly suitable)
- 1 tspsalt
- 1 pinchErythritol
- 4 eggs (size M)
- 200 gPoultry sausage (chicken or turkey breast, reduced fat)
- 1 bunch of spring onions
- 1 bunch of chives
- 1Wholemeal baguette (approx. 400 g) (optional: wholemeal croutons for extra crunch)
For the dressing
- 200 g Low-fat quark (0.2% fat)
- 2 tbsp lemon juice
- 1 tbsp olive oil
- ½ tsp salt
- A little pepper to taste
- 1 tsp mustard
Nutritional values per serving
Makes 4 servings. Nutritional values are calculated per serving:
400 kcal
calories
40 g
protein
48 g
carbohydrates
9 g
Fat
preparation
-
Peel the asparagus, remove the woody ends, and cut the spears into approximately 5 cm long pieces. Cook in lightly salted water with a pinch of erythritol for about 5 minutes . Then drain and let drip dry.
-
Hard-boil the eggs in boiling water for 10 minutes , then rinse them under cold water, peel them, and quarter them lengthwise. Cut the poultry sausage into small pieces or thin strips.
-
Clean the spring onions, remove the root ends, and cut into thin rings. Wash, dry, and finely chop the chives.
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Stir the low-fat quark with lemon juice, olive oil, mustard, salt, and pepper until smooth. Mix the asparagus, poultry sausage, spring onions, and half the chives in a bowl with the dressing . Gently fold in the eggs.
-
Sprinkle with the remaining chives and enjoy with wholemeal baguette or croutons.
Tip for a vegetarian option
Use smoked tofu or grated radishes instead of poultry sausage.
Tip for more protein
A handful of roasted sunflower seeds or
Add pumpkin seeds.
Tip for more flavor
with a little garlic or a touch of paprika powder
refine.