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By using our free meal planner (and the rest of spoonacular.com) you have to agree that you and only you are responsible for anything that happens to you because of something you have read on this site or have bought/cooked/eaten because of this site. After all, the only person who controls what you put in your mouth is you, right?

Spoonacular is a recipe search engine that sources recipes from across the web. We do our best to find recipes suitable for many diets — whether vegetarian, vegan, gluten free, dairy free, etc. — but we cannot guarantee that a recipe's ingredients are safe for your diet. Always read ingredient lists from the original source (follow the link from the "Instructions" field) in case an ingredient has been incorrectly extracted from the original source or has been labeled incorrectly in any way. Moreover, it is important that you always read the labels on every product you buy to see if the product could cause an allergic reaction or if it conflicts with your personal or religious beliefs. If you are still not sure after reading the label, contact the manufacturer.

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Roasted Asparagus with Egg Salad

 
This recipe is vegetarian.vegetarian
This recipe can be made gluten free by choosing gluten-free versions of basic ingredients commonly found in supermarkets or online.gluten-free
This recipe is suitable for a primal diet.primal
 
One serving costs about $2.18

$2.18 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

2 easter,vegetarian,gluten-free,primal,gluten free,lacto ovo vegetarian,primal side dish
spoonacular Score:57%

Spoonacular Score: 57%

 

If you want to add more gluten free, lacto ovo vegetarian, and primal recipes to your recipe box, Roasted Asparagus with Egg Salad might be a recipe you should try. This recipe makes 2 servings with 233 calories, 13g of protein, and 17g of fat each. For $2.18 per serving, this recipe covers 22% of your daily requirements of vitamins and minerals. It can be enjoyed any time, but it is especially good for Easter. It works best as a side dish, and is done in roughly around 45 minutes. This recipe from Foodista requires asparagus, egg, onion, and feta cheese. 1 person has tried and liked this recipe. Taking all factors into account, this recipe earns a spoonacular score of 56%, which is pretty good. Similar recipes include Roasted Asparagus and Egg Salad, Roasted Asparagus with Chopped Egg Salad, and Roasted Asparagus and Arugula Salad with Poached Egg.

Ingredients

Servings:
12 medium
12 medium trimmed asparagus
trimmed asparagus
2 large
2 large cooked egg
cooked egg
1 Tbsp
1 Tbsp onion
onion
0.5 tsps
0.5 tsps garlic
garlic
2 Tbsps
2 Tbsps roma tomatoes
roma tomatoes
2 Tbsps
2 Tbsps parsley
parsley
2 Tbsps
2 Tbsps low fat feta cheese
low fat feta cheese
0.5 small
0.5 small avocado
avocado
12 medium trimmed asparagus
12 medium
trimmed asparagus
2 large cooked egg
2 large
cooked egg
1 Tbsp onion
1 Tbsp
onion
0.5 tsps garlic
0.5 tsps
garlic
2 Tbsps roma tomatoes
2 Tbsps
roma tomatoes
2 Tbsps parsley
2 Tbsps
parsley
2 Tbsps low fat feta cheese
2 Tbsps
low fat feta cheese
0.5 small avocado
0.5 small
avocado

Equipment

baking sheet
baking sheet
bowl
bowl
oven
oven
baking sheet
baking sheet
bowl
bowl
oven
oven


Instructions

1. Preheat the oven to 450. 2. Spray a cookie sheet with cooking spray, spread out asparagus and spray asparagus with cooking spray. Roast for 10 minutes until asparagus is crisp-tender. 3. Combine remaining ingredients in a bowl and chill for 10 minutes. 4. Serve salad on top of asparagus.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $2.18
Ingredient
12 mediums trimmed asparagus
2 larges cooked egg
1 tablespoon onion
½ teaspoons garlic
2 tablespoons roma tomatoes
2 tablespoons parsley
2 tablespoons low fat feta cheese
½ smalls avocado
Price
$1.70
$0.62
$0.02
$0.03
$0.11
$0.32
$0.80
$0.75
$4.36

Tips

Health Tips

  • Unfortunately feta cheese is high in sodium, so if you're watching your sodium intake you might need to substitute another cheese. Some say rinsing the cheese also reduces its sodium content.

  • Lycopene, the chemical in tomatoes that makes them red (and healthy), is fat soluble. This means eating tomatoes with a fat — say, avocado or olive oil?improves the body's ability to absorb the lycopene. Don't hesitate to include some healthy fats in this dish to get the most health benefits from the tomatoes!

  • With feta cheese, a little goes a long way, so you probably don't need to worry about using low fat varieties (plus, research suggests people who eat full fat dairy are thinner than those who eat reduced fat products!)

  • Before you pass up garlic because you don't want the bad breath that comes with it, keep in mind that the compounds that cause garlic breath also offer a lot of health benefits. Garlic has anti-inflammatory, antioxidant, antibacterial, and antiviral properties. If you really want to get the most health benefits out of your garlic, choose Spanish garlic, which contains the most allicin (one of garlic's most beneficial compounds).

  • get more health tips

Price Tips

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

  • Avocados are one of the "clean fifteen", so you don't have to buy them organic if you don't want to spend the extra dough.

Cooking Tips

  • You should not store your onions with your potatoes because the gases they emit will make each other spoil faster. For more information about selecting and storing onions, check out this lesson about onions in the academy.

  • To keep your eyes from stinging and watering while cutting onions, trying popping the onion in the freezer for 15 minutes before you plan to start cooking. Chilling the onion slows the release of the enzyme responsible for teary eyes.

  • Just a head's up: tomatoes shouldn't be refrigerated! They will lose their flavor and probably get mushy too. For more on selecting and storing tomatoes and other vegetables, check out the academy.

  • Size doesn't matter (when buying asparagus). Look for firm, straight stalks and an even green color. Leave limp and otherwise sad looking asparagus behind. Store in the fridge, but use within a few days.

  • get more cooking tips

Green Tips

  • Tomatoes, especially cherry tomatoes, should be bought organic when possible. Moreover, buying tomatoes from your local farmers' market when they are in season is going to make your dish much, much tastier, not to mention more eco-friendly. In fact, we recommend using canned — or better yet, jarred?tomato products when tomatoes aren't in season instead of buying imported or greenhouse-grown tomatoes.

  • According to the Environmental Working Group (EWG), asparagus is one of the "cleanest" vegetables when it comes to pesticide residue, so you do not necessarily need to buy organic asparagus.

Disclaimer

Nutritional Information

Quickview
232 Calories
13g Protein
16g Total Fat
10g Carbs
17% Health Score
Limit These
Calories
232
12%

Fat
16g
25%

  Saturated Fat
5g
34%

Carbohydrates
10g
4%

  Sugar
3g
4%

Cholesterol
226mg
75%

Sodium
278mg
12%

Get Enough Of These
Protein
13g
26%

Vitamin K
117µg
112%

Vitamin B2
0.61mg
36%

Folate
131µg
33%

Vitamin A
1637IU
33%

Selenium
22µg
32%

Phosphorus
254mg
25%

Fiber
5g
23%

Vitamin C
18mg
22%

Iron
3mg
21%

Vitamin B6
0.42mg
21%

Vitamin B5
2mg
20%

Vitamin E
2mg
19%

Copper
0.34mg
17%

Potassium
593mg
17%

Vitamin B1
0.23mg
16%

Calcium
154mg
15%

Zinc
2mg
14%

Manganese
0.29mg
14%

Vitamin B12
0.79µg
13%

Vitamin B3
2mg
11%

Magnesium
42mg
11%

Vitamin D
1µg
8%

covered percent of daily need

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