Asparagus and Serrano Ham Parcels with Poached Egg
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 (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
Preparation steps
For the poached eggs: Bring 1 liter (approximately 4 cups) water and 4 tablespoons vinegar to a boil. Reduce to a gentle simmer.
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.
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.
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.
For the vinaigrette: Whisk the vinegar with the olive oil and season with salt and pepper.
To serve: Arrange the poached eggs, asparagus bundles and lettuce on serving plates. Drizzle with a little vinaigrette and sprinkle with pistachios.
