White Asparagus Salad with Shrimp
White Asparagus Salad with Shrimp - Noble vegetables and crisp seafood - a completely successful mix.
Nutritional values
(Percentage of daily recommendation)
| Calorie | 425 cal. | (20 %) | ||
| Protein | 50 g | (51 %) | ||
| Fat | 19 g | (16 %) | ||
| Carbohydrates | 13 g | (9 %) | ||
| Sugar added | 8 g | (32 %) | ||
| Roughage | 2 g | (7 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 1.3 μg | (7 %) | ||
| Vitamin E | 14.2 mg | (118 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 16.7 mg | (139 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 153 μg | (51 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 4.7 μg | (10 %) | ||
| Vitamin B₁₂ | 4.3 μg | (143 %) | ||
| Vitamin C | 49 mg | (52 %) | ||
| Potassium | 930 mg | (23 %) | ||
| Calcium | 318 mg | (32 %) | ||
| Magnesium | 198 mg | (66 %) | ||
| Iron | 2.9 mg | (19 %) | ||
| Iodine | 234 μg | (117 %) | ||
| Zinc | 6.1 mg | (76 %) | ||
| Saturated fatty acids | 3.1 g | |||
| Uric acid | 402 mg | |||
| Cholesterol | 338 mg |
Ingredients
- Ingredients
- 500 grams white Asparagus
- ½ lemon
- 1 Tbsp sugar (20 grams)
- salt
- 2 bunches Arugula (150 grams)
- 3 stalks Lemon balm
- 4 Tbsps white balsamic vinegar
- 1 tsp honey
- 6 Tbsps olive oil
- peppers
- 20 King prawn (peeled, deveined)
Preparation steps
Peel asparagus and cut woody ends. Cut and set aside asparagus tips. Shave spears in thin slices.
Blanch asparagus tips and slices in boiling water with lemon, sugar and 1 teaspoon salt for 6-8 minutes. Remove and drain well, reserving some asparagus water.
Rinse arugula and spin dry. Rinse lemon balm, shake dry and pluck leaves. Set some leaves aside and chop the rest.
For the dressing, mix chopped lemon balm with balsamic vinegar, honey, 2-3 tablespoons asparagus cooking water and 4 tablespoons oil. Add salt and pepper to taste.
Rinse prawns under cold water and pat dry. Heat the remaining oil in a pan. Cook prawns over high heat for about 2 minutes. Add salt and pepper to taste.
Distribute arugula and asparagus on 4 plates, add prawns on top and drizzle with dressing. Sprinkle with remaining lemon balm.
