Turkey Rolls with Asparagus Salad
Turkey Rolls with Asparagus Salad - The delicate steamed rolls are filled with spicy wasabi paste
Healthy, because
Even smarter
Nutritional values
With few calories and hardly any fat, you are offered plenty of folic acid, niacin and vitamin E. Folic acid is important for all cell division and growth processes. Niacin keeps the skin fit and stimulates the metabolism. Vitamin E has long been proven to be a protective factor for the blood vessels - as have folic acid and niacin in recent times!
A protein-rich dinner without many carbohydrates for all those who want to lose weight according to the low-carb method. Also ideal as an appetizer of a menu. Served with potatoes as a side dish, it becomes a satisfying lunch.
(Percentage of daily recommendation)
| Calorie | 99 cal. | (5 %) | ||
| Protein | 17 g | (17 %) | ||
| Fat | 1 g | (1 %) | ||
| Carbohydrates | 5 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4 g | (13 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 6 mg | (50 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 10.4 mg | (87 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 126 μg | (42 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 10 μg | (22 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 27 mg | (28 %) | ||
| Potassium | 467 mg | (12 %) | ||
| Calcium | 80 mg | (8 %) | ||
| Magnesium | 42 mg | (14 %) | ||
| Iron | 1.9 mg | (13 %) | ||
| Iodine | 18 μg | (9 %) | ||
| Zinc | 1.8 mg | (23 %) | ||
| Saturated fatty acids | 0.2 g | |||
| Uric acid | 131 mg | |||
| Cholesterol | 30 mg |
Ingredients
- Ingredients
- 9 ozs green Asparagus
- 1 thin small Turkey cutlets (about 50 grams)
- ½ tsp Wasabi paste
- salt
- 5 Tbsps Vegetable broth
- ½ tsp pink peppercorns
- ½ small lemon
- 6 straws Chives
Kitchen utensils
Preparation steps
Rinse asparagus and drain in a sieve. Peel the lower third of the asparagus stalks and cut off the ends.
Cut asparagus spears diagonally into about 2 cm (approximately 3/4 inch) slices.
Rinse turkey cutlet, pat dry and spread thinly with wasabi.
Season turkey cutlet lightly salt, roll from the short edge and secure with toothpicks.
Bring vegetable broth to a boil in a pot. Add asparagus and bring to a boil. Then place roll in pot, cover and cook for about 5 minutes over medium heat.
Meanwhile, coarsely crush peppercorns in a mortar or with the back of a large, heavy knife.
Remove turkey and asparagus from the pot with a slotted spoon. Place turkey roll on a plate, Place asparagus in a bowl.
From the lemon, squeeze 2-3 teaspoons juice. Stir lemon juice and crushed peppercorns into the broth. Pour over asparagus, mix well and let soak for 15-20 minutes.
Rinse chives, shake dry, cut in half and set some aside. Mix chives with the asparagus salad. Season to taste with salt.
Remove toothpicks, cut turkey roll into slices and arrange on the asparagus salad. Garnish with remaining chive stalks.
