Spring asparagus is a low-calorie, nutritious, and protein-rich recipe that serves as a complete meal. The smart choice to stay fit with flavor.
A trio of flavors that never fails. The green, fiber-packed asparagus teams up with protein-rich hard-boiled eggs that are always ready, and fresh, light, and just creamy enough cottage cheese.
It’s an asparagus recipe that satisfies without weighing you down, rich in fiber, high-quality proteins, and with a low-calorie intake
You can prepare it in minutes, it doesn’t create a mess, and you can enjoy it both warm and cold.
It’s perfect for those who want to eat well without arguing with the scale, for those in a hurry with little time, or
for those who simply love to eat well.
Sesame seeds add color and crunchiness to the dish, besides being rich in nutrients and antioxidants, beneficial for bones, heart, skin, and hair. They aid digestion and help combat aging.
I also recommend
- Crunchy Asparagus like Chips, with just 2 Ingredients and Ready in the Air Fryer!
- Asparagus Soufflé, for Those Who Claim Not to Like Asparagus Will Change Their Mind
- Crunchy Asparagus like Chips, with just 2 Ingredients and Ready in the Air Fryer!
- Baked Asparagus, with just 3 Ingredients You Have a Super Tasty Side Dish!
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 2
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Spring
Ingredients for Preparing Spring Asparagus
- 1.1 lbs asparagus
- 2 eggs
- 0.44 cup cottage cheese
- to taste black sesame seeds
- to taste fine salt
- to taste extra virgin olive oil
Tools
- 1 Pot
- 1 Small Pot
- 1 Colander
- 1 Peeler
Steps for Preparing Spring Asparagus
To prepare the delicious spring asparagus, start by removing the woody part of the stalk. Just apply light pressure, and it will snap on its own.
Wash them thoroughly under running water and, if they are very thick, you can peel the lower part of the stalk with a peeler
Meanwhile, bring a pot of salted water to a boil. Immerse the asparagus and cook for 6-8 minutes, depending on size, they should be tender and crispy. Test by piercing them with the knife blade.
Drain them and immediately immerse in ice water to stop the cooking and maintain the bright color, then plate them on a serving dish
Put a small pot filled with water on the stove and bring to a boil. Immerse the eggs and cook over medium heat for 9 minutes. Then immerse in cold water or let them cool completely.
Then remove the shell and mash them with a fork.
Place the chopped eggs in the center of the asparagus along with the cottage cheese and black sesame seeds, season with a drizzle of extra virgin olive oil and …Enjoy your meal from Barbara!
Tips and Storage
Choose fresh, young asparagus with a bright green color
Do not overcook them; otherwise, they will lose vitamins
Assemble the dish just before serving to avoid the cottage cheese releasing too much liquid and the asparagus becoming too soft.
Store ingredients separately to maintain freshness and assemble them only at the moment of serving.
Hard-boiled eggs: keep in the refrigerator, cooked and peeled for 3 days
Cottage cheese: follow the expiration date indicated, store in the refrigerator tightly closed.
Cooked asparagus: store in the refrigerator, covered with plastic wrap or in an airtight container, for up to 2 days.
If you like my recipe, RATE IT BY CLICKING MANY STARS and SHARE it on your social networks
If you want to follow me to not miss other recipes, I WAIT FOR YOU on
INSTAGRAM and on
To always stay updated on my new recipes, you have the option to activate push notifications from my blog.
