Asparagus and Watercress Salad with Scrambled Eggs
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(0 votes)
Health Score:
74 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
338
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 338 cal. | (16 %) | ||
| Protein | 15 g | (15 %) | ||
| Fat | 28 g | (24 %) | ||
| Carbohydrates | 8 g | (5 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 3.7 g | (12 %) |
more nutritional values
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 2.4 μg | (12 %) | ||
| Vitamin E | 13.8 mg | (115 %) | ||
| Vitamin K | 116.7 μg | (195 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 6.1 mg | (51 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 315 μg | (105 %) | ||
| Pantothenic acid | 2.6 mg | (43 %) | ||
| Biotin | 20.5 μg | (46 %) | ||
| Vitamin B₁₂ | 3 μg | (100 %) | ||
| Vitamin C | 56 mg | (59 %) | ||
| Potassium | 640 mg | (16 %) | ||
| Calcium | 119 mg | (12 %) | ||
| Magnesium | 52 mg | (17 %) | ||
| Iron | 3.3 mg | (22 %) | ||
| Iodine | 26 μg | (13 %) | ||
| Zinc | 2.1 mg | (26 %) | ||
| Saturated fatty acids | 6.9 g | |||
| Uric acid | 80 mg | |||
| Cholesterol | 269 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- For the asparagus
- 1 kilogram Asparagus
- 1 pinch sugar
- 1 Tbsp butter
- 1 bunch Watercress
- 4 eggs
- 2 tsps butter
- 3 Tbsps chopped Fresh herbs (Wild garlic, nettles, sorrel)
- 50 grams Trout roe
- For the marinade
- 2 Tbsps apple cider vinegar
- 2 Tbsps Walnut oil
- 4 Tbsps vegetable oil
- salt
- peppers
Preparation steps
1.
Rinse asparagus thoroughly, snap off woody ends and peel. Cook asparagus in salted boiling water with a pinch of sugar and 1 tablespoon butter, about 12 minutes. Remove, drain well and cut into 7 cm long (approximately 2 3/4 inch long) pieces. To make dressing: Whisk vinegar with salt and pepper to taste. Whisk in both types of oil until emulsified. Rinse watercress and pluck into small sprigs. Combine asparagus, watercress and dressing in a bowl. Toss to combine.
2.
Heat remaining butter in a pan. Whisk eggs and pour into pan. Cook until curds form, stirring constantly. Finally, mix in herbs.
3.
Serve scrambled eggs and trout caviar on asparagus salad.
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