Asparagus and Tomato Salad
This warm salad with roasted asparagus looks great, tastes great, is quick to prepare, and is relatively low in fat and calories. In addition, it contains half of your daily required vitamin C!
This lukewarm asparagus salad makes for a delicous and versatile spring or summer appetizer.
(Percentage of daily recommendation)
| Calorie | 94 cal. | (4 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 3 g | (3 %) | ||
| Carbohydrates | 11 g | (7 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 3.5 g | (12 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 5.2 mg | (43 %) | ||
| Vitamin K | 88.2 μg | (147 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.8 mg | (23 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 132 μg | (44 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 8.4 μg | (19 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 51 mg | (54 %) | ||
| Potassium | 498 mg | (12 %) | ||
| Calcium | 74 mg | (7 %) | ||
| Magnesium | 43 mg | (14 %) | ||
| Iron | 1.7 mg | (11 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 0.8 mg | (10 %) | ||
| Saturated fatty acids | 0.4 g | |||
| Uric acid | 67 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 12 g |
Preparation steps
Rinse asparagus. Cut woody ends and peel the lower third of the stalk. Cut asparagus spears in half diagonally.
Heat oil in a non-stick pan over medium-high heat. Fry the asparagus in the oil until golden brown, about 8 minutes, stirring frequently. Season with salt and pepper.
Squeeze half a lime into a small bowl. Add the vegetable stock, mustard and 1 pinch of sugar and stir with a spoon or whisk.
Rinse tomatoes, cut out the stems and dice into small cubes. Add the diced tomatoes to the broth. Serve the asparagus with tomato vinaigrette.