Asparagus and Prosciutto Rolls
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(0 votes)
Health Score:
83 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
443
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 443 cal. | (21 %) | ||
| Protein | 33 g | (34 %) | ||
| Fat | 31 g | (27 %) | ||
| Carbohydrates | 7 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.7 g | (12 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 6 mg | (50 %) | ||
| Vitamin K | 101.6 μg | (169 %) | ||
| Vitamin B₁ | 1 mg | (100 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 16.4 mg | (137 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 282 μg | (94 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 5.2 μg | (12 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 51 mg | (54 %) | ||
| Potassium | 1,110 mg | (28 %) | ||
| Calcium | 151 mg | (15 %) | ||
| Magnesium | 73 mg | (24 %) | ||
| Iron | 3.1 mg | (21 %) | ||
| Iodine | 25 μg | (13 %) | ||
| Zinc | 4.7 mg | (59 %) | ||
| Saturated fatty acids | 10.3 g | |||
| Uric acid | 59 mg | |||
| Cholesterol | 91 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 bunch green Asparagus (500 grams)
- 1 bunch white Asparagus (500 (500 grams)
- 20 slices Prosciutto (alternatively, substitute Parma ham)
- olive oil (extra-virgin)
- 2 Tbsps White balsamic vinegar
- salt
- freshly ground peppers
- 1 handful Basil
- Parmesan
Preparation steps
1.
Peel asparagus and snap off woody ends. Blanch both types asparagus in boiling salted water. Cook white asparagus about 20 minutes and green asparagus about 15 minutes. Remove and drain well. Halve asparagus spears and place 2 pieces (both green or both white) on a slice of prosciutto. Roll up.
2.
Whisk 5 tablespoons olive oil with balsamic vinegar and season generously with salt and pepper. Arrange asparagus rolls on a platter and drizzle with vinaigrette. Shave Parmesan over platter and sprinkle with basil leaves. Serve immediately, as the asparagus should still be slightly warm.
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