Asparagus and Egg Salad
with Cherry Tomatoes
Light but filling protein packed dinner!
Cals NaN · Prot NaN · Carbs NaN · Fat NaN
Vegetarian
Low Carb
15 min
Light but filling protein packed dinner!
Cals NaN · Prot NaN · Carbs NaN · Fat NaN
Vegetarian
Low Carb
Ingredients
Allergens
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
| Per Serving* | |
|---|---|
| Energy (kJ/kcal) | / |
| Fats (g) | |
| of which saturated (g) | |
| Carbohydrates (g) | |
| of which sugars (g) | |
| Fibers (g) | |
| Proteins (g) | |
| Salt (g) | |
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Bake the asparagus
Preheat the oven to 200°C . Wash asparagus spears well to remove all sand. Then dry and cut off the woody stems. Transfer the asparagus to a roasting dish. Brush lightly with olive oil and season with salt and pepper. Bake in the oven for 10 minutes.
2 Cook the eggs
Meanwhile, cook eggs in boiling water for 6–7 minutes. Submerge into cold water. Once cooled, peel and cut to wedges.
3 Halve the tomatoes
Halve cherry tomatoes.
4 Combine and serve
In a small bowl or glass, combine dressing ingredients and mix well. Divide the warm asparagus, egg wedges, and cherry tomato halves onto plates. Crumble the feta cheese on top. Season with the dressing and serve.
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