Asparagus and Bacon Parcels with Eggs

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Asparagus and Bacon Parcels with Eggs
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Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
336
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie336 cal.(16 %)
Protein17 g(17 %)
Fat27 g(23 %)
Carbohydrates6 g(4 %)
Sugar added0 g(0 %)
Roughage3.5 g(12 %)
Vitamin A0.4 mg(50 %)
Vitamin D1.6 μg(8 %)
Vitamin E8.3 mg(69 %)
Vitamin K136.6 μg(228 %)
Vitamin B₁0.4 mg(40 %)
Vitamin B₂0.5 mg(45 %)
Niacin6.9 mg(58 %)
Vitamin B₆0.3 mg(21 %)
Folate239 μg(80 %)
Pantothenic acid2 mg(33 %)
Biotin18.9 μg(42 %)
Vitamin B₁₂1.1 μg(37 %)
Vitamin C38 mg(40 %)
Potassium740 mg(19 %)
Calcium94 mg(9 %)
Magnesium55 mg(18 %)
Iron3.1 mg(21 %)
Iodine18 μg(9 %)
Zinc2.5 mg(31 %)
Saturated fatty acids5.6 g
Uric acid46 mg
Cholesterol235 mg
Complete sugar5 g

Ingredients

for
4
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
How healthy are the main ingredients?
Pistachioolive oileggsalt

Preparation steps

1.

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.

2.

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.

3.

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.

4.

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.

5.

For the dressing, mix the remaining vinegar with the oil and season with salt and pepper.

6.

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.