Asparagus and Bacon Parcels with Eggs
Nutritional values
(Percentage of daily recommendation)
| Calorie | 336 cal. | (16 %) | ||
| Protein | 17 g | (17 %) | ||
| Fat | 27 g | (23 %) | ||
| Carbohydrates | 6 g | (4 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.5 g | (12 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 1.6 μg | (8 %) | ||
| Vitamin E | 8.3 mg | (69 %) | ||
| Vitamin K | 136.6 μg | (228 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 6.9 mg | (58 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 239 μg | (80 %) | ||
| Pantothenic acid | 2 mg | (33 %) | ||
| Biotin | 18.9 μg | (42 %) | ||
| Vitamin B₁₂ | 1.1 μg | (37 %) | ||
| Vitamin C | 38 mg | (40 %) | ||
| Potassium | 740 mg | (19 %) | ||
| Calcium | 94 mg | (9 %) | ||
| Magnesium | 55 mg | (18 %) | ||
| Iron | 3.1 mg | (21 %) | ||
| Iodine | 18 μg | (9 %) | ||
| Zinc | 2.5 mg | (31 %) | ||
| Saturated fatty acids | 5.6 g | |||
| Uric acid | 46 mg | |||
| Cholesterol | 235 mg | |||
| Complete sugar | 5 g |
Ingredients
- Ingredients
- 4 fresh eggs
- 32 stalks green Wild asparagus (or thin green asparagus)
- 4 slices Serrano ham
- small Lettuce (chicory, radicchio, arugula)
- 5 Tbsps Corn oil
- 7 Tbsps White vinegar
- 1 Tbsp olive oil
- 1 Tbsp coarsely chopped Pistachio
- salt
- freshly ground peppers
Preparation steps
Boil 1 liter of water with 4 tablespoons of vinegar. Do not add salt because it will prevent the eggs from setting!
Reduce the heat and let the water simmer.
Break each egg into a cup and carefully pour into the water. Scoop the egg whites over the yolks with a spoon until they are set. Cook the eggs for 4-5 minutes. Lift out with a slotted spoon, rinse under ice-cold water and drain.
Rinse the asparagus, peel the bottom third if necessary and cut off the ends. Blanch in salted water for about 3 minutes. Drain and rinse cold.
Cut the ham lengthwise for a total of 16 strips. Wrap the asparagus in sets of 2.
Heat the olive oil in a pan and fry the asparagus for 1-2 minutes.
For the dressing, mix the remaining vinegar with the oil and season with salt and pepper.
Arrange the eggs on plates and lay the asparagus bundles over them. Decorate with the lettuce leaves and serve drizzled with the dressing and showered with pistachios.
