Green Asparagus with Egg-feta Sauce
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 20 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 egg (s)
- 1 kg asparagus, green
- 4 tablespoon olive oil
- salt and pepper
- 100 g feta cheese
- 0.5 ½ bunch parsley
- 4 tomato (s), dried in oil
- 2 spring onion (s)
- 150 g natural yourt
- 1 tablespoon lemon juice
- 1 teaspoon mustard, hotter
- 8 slices ham
Print Recipe
Pin Recipe Instructions
- Boil the eggs hard for about 10 minutes, quench and let cool down a bit. Wash the fresh, green asparagus, cut off the woody ends and peel thinly at the bottom if necessary.
- Heat the olive oil in a pan, fry the asparagus in it for about 8-10 minutes, season with salt and pepper. Turn over and over again.
- Meanwhile, peel and finely chop the eggs, crumble the feta cheese and wash and finely chop the parsley. Cut the dried tomatoes into small pieces. Wash and clean the spring onions and cut into rings with the green part.
- Mix the yogurt with lemon juice and mustard, mix in the eggs, feta cheese, parsley, tomatoes and onions and season the sauce with salt and pepper.
- Spread the asparagus on plates and garnish with the ham as desired. Spread the sauce next to it and serve.
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