Asparagus with dill yogurt dressing and egg
Enjoy a refreshing and nutritious dish with this Asparagus with Dill Yogurt Dressing and Egg recipe. Featuring tender asparagus, perfectly boiled eggs, and a tangy Greek yogurt dressing infused with dill and lemon juice, this delightful meal is perfect for any occasion. Easy to prepare and packed with flavor, it's a delicious way to savor fresh ingredients.
- 15 Jul 2025
- Cook time 10 min
- Prep time 5 min
- 4 Servings
- 7 Ingredients
Asparagus with dill yogurt dressing and egg is a delightful, healthy, and easy-to-prepare dish that's perfect as a side or a light main course. This recipe combines the crispness of fresh asparagus with the creaminess of Greek yogurt and the fresh, vibrant flavors of dill and lemon juice. Topped with perfectly cooked eggs, this dish offers a balanced combination of protein, fiber, and healthy fats.
Ingredients:
Instructions:
1. Place the eggs in a small pot and cover them with cold water.
2. Bring the water to a boil over medium-high heat.
3. Once the water reaches a rolling boil, reduce the heat slightly and let the eggs cook for 8-10 minutes (for hard-boiled) or 6 minutes (for soft-boiled).
4. Once cooked, transfer the eggs to a bowl of ice water to cool.
5. Once cooled, peel the eggs and slice them in half lengthwise. Set aside.
1. While the eggs are cooling, prepare the asparagus.
2. Trim the woody ends of the asparagus spears.
3. Fill a large pot with water and add a pinch of salt. Bring the water to a boil.
4. Blanch the asparagus by cooking it in the boiling water for 2-3 minutes until it is bright green and tender-crisp.
5. Drain the asparagus and immediately transfer it to a bowl of ice water to stop the cooking process. This will help retain its vibrant color.
1. In a small bowl, combine the Greek yogurt, chopped dill, lemon juice, and vinegar.
2. Mix well until smooth.
3. Season with salt and pepper to taste.
1. Arrange the blanched asparagus on a serving platter.
2. Drizzle the dill yogurt dressing over the asparagus.
3. Top the asparagus with the halved eggs.
4. Optionally, garnish with additional fresh dill or a sprinkle of black pepper.
1. Serve immediately as a nutritious and flavorful side dish or light main course.
Tips:
- For the best flavor, use fresh, high-quality asparagus.
- Blanch the asparagus in boiling water for 2-3 minutes, then immediately transfer to an ice bath to preserve their vibrant color and crisp texture.
- Consider poaching the eggs for a more delicate texture and a visually appealing presentation.
- You can adjust the amount of dill and lemon juice in the yogurt dressing to suit your taste preferences.
- Season the dish with salt and pepper just before serving to enhance the flavors.
Your asparagus with dill yogurt dressing and egg is now ready to be enjoyed. The combination of tender-crisp asparagus, creamy yogurt dressing, and perfectly cooked eggs creates a dish that's both nutritious and delicious. Serve it as a side dish or a light meal, and savor the fresh, vibrant flavors.
| Nutrition Facts | |
|---|---|
| Serving Size | 220 grams |
| Energy | |
| Calories 90kcal | 4% |
| Protein | |
| Protein 9g | 6% |
| Carbohydrates | |
| Carbohydrates 8g | 2% |
| Fiber 3.57g | 9% |
| Sugar 4.07g | 4% |
| Fat | |
| Fat 3.73g | 4% |
| Saturated 1.34g | 4% |
| Cholesterol 110mg | - |
| Vitamins | |
| Vitamin A 110ug | 12% |
| Choline 110mg | 21% |
| Vitamin B1 0.27mg | 22% |
| Vitamin B2 0.40mg | 31% |
| Vitamin B3 1.70mg | 11% |
| Vitamin B6 0.18mg | 11% |
| Vitamin B9 110ug | 27% |
| Vitamin B12 0.40ug | 17% |
| Vitamin C 10mg | 11% |
| Vitamin E 2.19mg | 15% |
| Vitamin K 70ug | 59% |
| Minerals | |
| Calcium, Ca 70mg | 6% |
| Copper, Cu 0.32mg | 36% |
| Iron, Fe 4.06mg | 37% |
| Magnesium, Mg 30mg | 7% |
| Phosphorus, P 160mg | 13% |
| Potassium, K 430mg | 13% |
| Selenium, Se 14ug | 25% |
| Sodium, Na 44mg | 3% |
| Zinc, Zn 1.33mg | 12% |
| Water | |
| Water 200g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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