Apple Tower with Asparagus and Morels
(0 votes)
(0 votes)
Health Score:
73 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 45 min.
Ready in
Calories:
209
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 209 cal. | (10 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 14 g | (9 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 8.4 g | (28 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 2.4 μg | (12 %) | ||
| Vitamin E | 3.7 mg | (31 %) | ||
| Vitamin K | 93.1 μg | (155 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 6.5 mg | (54 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 171 μg | (57 %) | ||
| Pantothenic acid | 2.8 mg | (47 %) | ||
| Biotin | 17.3 μg | (38 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 47 mg | (49 %) | ||
| Potassium | 721 mg | (18 %) | ||
| Calcium | 61 mg | (6 %) | ||
| Magnesium | 50 mg | (17 %) | ||
| Iron | 2.5 mg | (17 %) | ||
| Iodine | 21 μg | (11 %) | ||
| Zinc | 1.1 mg | (14 %) | ||
| Saturated fatty acids | 4.9 g | |||
| Uric acid | 67 mg | |||
| Cholesterol | 17 mg | |||
| Complete sugar | 13 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 large Apple
- 1 organic lemon (juice and zest)
- 1 handful Baby spinach
- 500 grams green Asparagus
- salt
- sugar
- 300 grams small Morel
- 2 Tbsps butter
- 125 milliliters dry white wine
- 2 Tbsps olive oil
- 2 Tbsps balsamic vinegar
Preparation steps
1.
Rinse apple and cut into thin slices and brush with a little lemon juice. Rinse spinach thoroughly and spin dry. Rinse asparagus, cut off hard ends and cut spears into 4-5 cm (approximately 1 1/2 inch) long pieces. In a pot of water, add 1 each pinch of salt, sugar and remaining lemon juice, bring to a boil and cook asparagus for about 8 minutes.
2.
Brush morels thoroughly with a small brush. Melt butter in a frying pan and fry the morels. Deglaze with wine and simmer 4-5 minutes, so that the wine slightly evaporates. Then remove from heat and stir in oil with vinegar. Season the sauce with salt, pepper and sugar.
3.
Layer apple slices with asparagus, spinach and morels on plate. Sprinkle with lemon zest. Drizzle and serve with morel sauce.
