Eggy Asparagus Salad

Eggy Asparagus Salad

Kelly Yu

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

30 m servings 199 cals
Serving size has been adjusted!
Original recipe yields 4 servings

Nutrition

  • Calories:
  • 199 kcal
  • 10%
  • Fat:
  • 15.8 g
  • 24%
  • Carbs:
  • 8.5g
  • 3%
  • Protein:
  • 9.2 g
  • 18%
  • Cholesterol:
  • 212 mg
  • 71%
  • Sodium:
  • 356 mg
  • 14%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

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This was okay, but not memorable. It made a nice side dish to my leftover piece of strata that I had for lunch. I don't think I'd make it again though.

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