Eggy Asparagus Salad

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

Step: 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.

Step: 2

Gently stir egg quarters into the cooled asparagus mixture; season with pepper and garnish with lemon slices.

Per Serving: 199 calories; protein 9.2g; carbohydrates 8.5g; fat 15.8g; cholesterol 212mg; sodium 356.1mg.

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