Asparagus and Serrano Ham Parcels with Poached Egg

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Asparagus and Serrano Ham Parcels with Poached Egg
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Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
40 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 (such as chicory, radicchio and 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.

For the poached eggs: Bring 1 liter (approximately 4 cups) water and 4 tablespoons vinegar to a boil. Reduce to a gentle simmer.

2.

Place 1 egg in a small bowl, make a whirlpool in the simmering water and add the egg. Repeat with the remaining eggs. Poach the eggs for around 4-5 minutes, or until cooked to your liking. Remove from the water with a slotted spoon, rinse in ice-cold water and then drain.

3.

For the asparagus: Rinse the asparagus, peel and cut off the woody ends. Cook in boiling salted water for about 3 minutes. Shock in ice water then drain.

4.

Cut the ham lengthwise into 16 strips (total) and then use wrap each 2 pieces of asparagus. Heat the olive oil in a pan and sauté the asparagus for around 1-2 minutes.

5.

For the vinaigrette: Whisk the vinegar with the olive oil and season with salt and pepper.

6.

To serve: Arrange the poached eggs, asparagus bundles and lettuce on serving plates. Drizzle with a little vinaigrette and sprinkle with pistachios.