Protein-rich asparagus and egg salad
from Paulina
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!
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
-
1
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.
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2
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.
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3
Clean the spring onions, remove the root ends, and cut into thin rings. Wash, dry, and finely chop the chives.
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4
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.
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5
Sprinkle with the remaining chives and enjoy with wholemeal baguette or croutons.
A handful of roasted sunflower seeds or
Add pumpkin seeds.
with a little garlic or a touch of paprika powder
refine.