Asparagus and Tomato Salad
(0 votes)
(0 votes)
Health Score:
69 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
224
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 224 cal. | (11 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 19 g | (16 %) | ||
| Carbohydrates | 8 g | (5 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 4.5 g | (15 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 12.4 mg | (103 %) | ||
| Vitamin K | 103.9 μg | (173 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 4.1 mg | (34 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 295 μg | (98 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 8.1 μg | (18 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 64 mg | (67 %) | ||
| Potassium | 693 mg | (17 %) | ||
| Calcium | 75 mg | (8 %) | ||
| Magnesium | 54 mg | (18 %) | ||
| Iron | 2 mg | (13 %) | ||
| Iodine | 19 μg | (10 %) | ||
| Zinc | 1.2 mg | (15 %) | ||
| Saturated fatty acids | 3.6 g | |||
| Uric acid | 66 mg | |||
| Cholesterol | 8 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 kilogram various Asparagus (green, white, with violet head)
- 1 Tbsp butter
- 300 grams Cherry tomatoes
- 1 tsp hot Mustard
- 3 Tbsps White vinegar
- 6 Tbsps Safflower oil
- salt
- freshly ground peppers
- 1 pinch sugar
Preparation steps
1.
Peel the white asparagus, cut off the ends and cut into 5 cm long pieces (approximately 2 inches). Peel the lower third of the green asparagus and cut off the ends.
Boil the white asparagus in salted water with the butter for 5 minutes. Then add the green asparagus and cook for a further 10 minutes. Remove and drain.
2.
Cut the cherry tomatoes into small columns.
3.
For the dressing, mix the mustard with the vinegar and the oil and season with salt, pepper and sugar. Mix with the asparagus and tomatoes and leave to infuse briefly before serving.
