Smarter Snack

Asparagus and Ham Muffins with Herb Dip

with Herb Dip
5
Average: 5 (4 votes)
(4 votes)
Asparagus and Ham Muffins with Herb Dip

Asparagus and Ham Muffins with Herb Dip - Culinary delights of spring with a particularly delicate quality

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Health Score:
7,9 / 10
Difficulty:
easy
Difficulty
Preparation:
1 hr 10 min.
Preparation
ready in 1 hr 20 min.
Ready in
Calories:
147
calories
Calories

Healthy, because

Even smarter

Nutritional values

As fine and delicate as these savory spring muffins are, they are also full of a variety of nutrients! With only 7 grams of fat per portion and under 150 calories, they are the perfect snack!

The asparagus muffins also taste very good when cool, and are therefore ideal for preparing for a picnic or as party food. You can also prepare these hearty muffins with other vegetables, like zucchini!

1 piece contains
(Percentage of daily recommendation)
Calorie147 kcal(7 %)
Protein7 g(7 %)
Fat7 g(6 %)
Carbohydrates12 g(8 %)
Sugar added1 g(4 %)
Roughage1 g(3 %)
Vitamin A0.1 mg(13 %)
Vitamin D0.4 μg(2 %)
Vitamin E1.2 mg(10 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.2 mg(18 %)
Niacin2.2 mg(18 %)
Vitamin B₆0 mg(0 %)
Folate40 μg(13 %)
Pantothenic acid0.6 mg(10 %)
Biotin5.3 μg(12 %)
Vitamin B₁₂0.5 μg(17 %)
Vitamin C7 mg(7 %)
Potassium140 mg(4 %)
Calcium50 mg(5 %)
Magnesium14 mg(5 %)
Iron0.7 mg(5 %)
Iodine6 μg(3 %)
Zinc0.7 mg(9 %)
Saturated fatty acids4.3 g
Uric acid22 mg
Cholesterol58 mg
Development of this recipe:
EAT-SMARTER

Ingredients

for
12
Ingredients
9 ounces white Asparagus
9 ounces green Asparagus
8 ounces Vegetable broth
2 ounces cooked ham (sliced)
3 ½ ounces butter (room temperature)
salt
2 eggs
4 ounces Pastry flour
3 tablespoons Spelt semolina
1 ½ teaspoons cream of tartar
1 tablespoon Fat (for the pan)
6 sprigs Chervil
1 sprig flat-leaf parsley
10 ½ ounces Sour cream
peppers
1 teaspoon Maple syrup
How healthy are the main ingredients?
hamsalteggparsleySour creamMaple syrup
Preparation

Kitchen utensils

1 Cutting board, 1 Peeler, 1 Small knife, 1 Measuring cups, 1 wide Pot (with lid), 1 Sieve, 3 Bowls, 1 Teaspoon, 1 Mixing bowl, 1 Hand mixer, 1 Wooden spoon, 1 Muffin tin (with 12 cups), 1 Dough scraper, 1 Large knife, 1 Whisk, 1 Teaspoon

Preparation steps

1.
Asparagus and Ham Muffins with Herb Dip preparation step 1

Rinse asparagus. Peel the lower third of green asparagus spears and peel the white asparagus spears completely. Trim off tough ends and cut spears into pieces (approximately 3/4 inch) wide.

2.
Asparagus and Ham Muffins with Herb Dip preparation step 2

Bring the vegetable broth to a boil in a large pot. Add asparagus pieces, cover and cook over medium heat until crisp-tender, about 5 minutes. Pour contents through a sieve, collecting the broth in a bowl. Allow broth and asparagus to cool.

3.
Asparagus and Ham Muffins with Herb Dip preparation step 3

Meanwhile, cut ham into small cubes.

4.
Asparagus and Ham Muffins with Herb Dip preparation step 4

Beat the softened butter and salt in a mixing bowl until fluffy with a hand mixer.

5.
Asparagus and Ham Muffins with Herb Dip preparation step 5

Add eggs, one at a time, and beat to combine. Whisk together the flour, semolina and cream of tartar in a bowl, add to butter mixture and beat well.

6.
Asparagus and Ham Muffins with Herb Dip preparation step 6

Add approximately 1/4 cup plus 1 tablespoon of the cooled broth to the batter and stir well.

7.
Asparagus and Ham Muffins with Herb Dip preparation step 7

Fold the ham and cooled asparagus pieces into the batter. Grease 12 cups of a standard muffin tin and dust lightly with flour.

8.
Asparagus and Ham Muffins with Herb Dip preparation step 8

Divide batter among prepared muffin cups and bake on the middle rack of a preheated oven at  350°F/convection 325° until golden brown, 25-30 minutes.

9.
Asparagus and Ham Muffins with Herb Dip preparation step 9

Meanwhile, rinse chervil and parsley, shake dry and pluck leaves. Set some herbs aside, finely chop the rest and place in a bowl.

10.
Asparagus and Ham Muffins with Herb Dip preparation step 10

Add approximately 1/4 cup of the remaining broth and the sour cream to the herbs and whisk until smooth. Season the herb dip with salt and pepper and stir in the maple syrup. Garnish with remaining herb leaves and serve with the muffins.