NUTRITION

SERVINGS

INGREDIENTS

4 large eggs

1 cup asparagus

0.5 cup non-fat Greek yogurt

1 oz feta cheese

1 tsp extra virgin olive oil

1 tbsp fresh dill

1 tbsp fresh parsley

1 tsp lemon zest

1 tbsp lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

1 cup baby arugula

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a small baking sheet with parchment paper.

• 2

  Trim the woody ends off the asparagus and toss the spears with olive oil, a pinch of sea salt, and black pepper on the baking sheet.

• 3

  Roast the asparagus for 10-12 minutes until tender and slightly charred at the tips.

• 4

  While asparagus roasts, bring a small pot of water to a boil. Carefully lower the eggs into the water and simmer for 7 minutes for a jammy yolk, then immediately transfer to an ice bath.

• 5

  In a small bowl, whisk together the Greek yogurt, lemon juice, lemon zest, chopped dill, and chopped parsley to create the zesty dressing.

• 6

  Peel the cooled eggs and slice them in half lengthwise.

• 7

  Arrange the baby arugula on a plate, top with the roasted asparagus and sliced eggs.

• 8

  Drizzle the creamy herb dressing over the salad and finish with crumbled feta cheese and remaining salt and pepper.