Asparagus and Snow Peas with Butter
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(0 votes)
Health Score:
74 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
157
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 157 cal. | (7 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 7 g | (6 %) | ||
| Carbohydrates | 15 g | (10 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 7.4 g | (25 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 5.8 mg | (48 %) | ||
| Vitamin K | 102.9 μg | (172 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 6.2 mg | (52 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 308 μg | (103 %) | ||
| Pantothenic acid | 2.2 mg | (37 %) | ||
| Biotin | 7.5 μg | (17 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 71 mg | (75 %) | ||
| Potassium | 760 mg | (19 %) | ||
| Calcium | 84 mg | (8 %) | ||
| Magnesium | 68 mg | (23 %) | ||
| Iron | 3.3 mg | (22 %) | ||
| Iodine | 22 μg | (11 %) | ||
| Zinc | 1.4 mg | (18 %) | ||
| Saturated fatty acids | 4.2 g | |||
| Uric acid | 173 mg | |||
| Cholesterol | 17 mg | |||
| Complete sugar | 11 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Preparation steps
1.
Peel the white asparagus thoroughly and cut off the ends. Bind loosely in portions with kitchen string.
2.
Rinse and peel the green asparagus, cut off the ends and tie together loosely.
3.
Rinse the snow peas and remove the ends.
4.
Bring a large pot of water to a boil with the salt and the sugar. Reduce the temperature slightly and add the white asparagus. Simmer for 15 minutes, remove and keep warm.
Add the green asparagus to the pot and cook for 10 minutes, but do not boil. Remove and keep warm.
5.
Heat another pot of water with the vinegar. Add the snow peas and cook for about 15 minutes.
6.
Arrange the vegetables on a large vegetable plate.
Melt the butter and drizzle over the vegetables before serving.
