Asparagus and Pork Casserole with Herb salad
(Percentage of daily recommendation)
Calorie | 424 cal. | (20 %) | ||
Protein | 24 g | (24 %) | ||
Fat | 31 g | (27 %) | ||
Carbohydrates | 12 g | (8 %) | ||
Sugar added | 0 g | (0 %) | ||
Roughage | 5.9 g | (20 %) |
Vitamin A | 1 mg | (125 %) | ||
Vitamin D | 1.2 μg | (6 %) | ||
Vitamin E | 14 mg | (117 %) | ||
Vitamin K | 94.8 μg | (158 %) | ||
Vitamin B₁ | 0.6 mg | (60 %) | ||
Vitamin B₂ | 0.8 mg | (73 %) | ||
Niacin | 11.6 mg | (97 %) | ||
Vitamin B₆ | 0.5 mg | (36 %) | ||
Folate | 302 μg | (101 %) | ||
Pantothenic acid | 2.2 mg | (37 %) | ||
Biotin | 16.6 μg | (37 %) | ||
Vitamin B₁₂ | 1 μg | (33 %) | ||
Vitamin C | 76 mg | (80 %) | ||
Potassium | 1,046 mg | (26 %) | ||
Calcium | 431 mg | (43 %) | ||
Magnesium | 70 mg | (23 %) | ||
Iron | 6.5 mg | (43 %) | ||
Iodine | 43 μg | (22 %) | ||
Zinc | 3.1 mg | (39 %) | ||
Saturated fatty acids | 11.4 g | |||
Uric acid | 67 mg | |||
Cholesterol | 164 mg | |||
Complete sugar | 12 g |
Ingredients
- Ingredients
- 400 grams white Asparagus
- 400 grams green Asparagus
- 2 Tbsps vegetable oil
- salt
- freshly ground pepper
- also
- 150 grams cooked Smoked pork chop (boneless)
- 100 milliliters milk
- 100 milliliters Whipped cream
- 2 eggs
- salt
- freshly ground pepper
- 50 grams grated Hard cheese (such as Gouda or Emmentaler)
- 1 Tbsp chopped parsley
- For the salad
- 300 grams Fresh herbs (at choice)
- Chervil (parsley leaves, daisies,)
- Watercress basil, sorrel, young nettle, etc.)
- 200 grams small Tomatoes
- 1 Tbsp Honey vinegar (5% acidity)
- 1 tsp Lime juice
- salt
- freshly ground pepper
- 3 Tbsps sunflower oil
- melted butter (for greasing the ramekins)
Preparation steps
Cut off the tough bottoms of the white asparagus, peel the spears. Bring a large pot of salted water to a boil and cook the asparagus until tender, about 8 minutes. Rinse the green asparagus, cut off the tough ends and peel if necessary. Cut the spears into 5-6 cm (approximately 2 1/2-inch) long pieces.
Heat the oil in a large skillet, add the asparagus pieces, season with salt and pepper and saute over low heat until tender, about 8 minutes, reduce heat. Remove, drain on paper towels and let cool.
For the salad: Rinse the herbs, shake dry and tear into bite size pieces, drain well. Halve the tomatoes and remove the stems. In a bowl, whisk together the vinegar and lime juice, season with salt and pepper, whisk in the oil .
Arrange the asparagus casserole with the salad on plates and drizzle with the vinaigrette.