Asparagus and Watercress Salad with Scrambled Eggs

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Asparagus and Watercress Salad with Scrambled Eggs
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Health Score:
74 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
338
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie338 cal.(16 %)
Protein15 g(15 %)
Fat28 g(24 %)
Carbohydrates8 g(5 %)
Sugar added1 g(4 %)
Roughage3.7 g(12 %)
Vitamin A0.5 mg(63 %)
Vitamin D2.4 μg(12 %)
Vitamin E13.8 mg(115 %)
Vitamin K116.7 μg(195 %)
Vitamin B₁0.4 mg(40 %)
Vitamin B₂0.6 mg(55 %)
Niacin6.1 mg(51 %)
Vitamin B₆0.2 mg(14 %)
Folate315 μg(105 %)
Pantothenic acid2.6 mg(43 %)
Biotin20.5 μg(46 %)
Vitamin B₁₂3 μg(100 %)
Vitamin C56 mg(59 %)
Potassium640 mg(16 %)
Calcium119 mg(12 %)
Magnesium52 mg(17 %)
Iron3.3 mg(22 %)
Iodine26 μg(13 %)
Zinc2.1 mg(26 %)
Saturated fatty acids6.9 g
Uric acid80 mg
Cholesterol269 mg
Complete sugar7 g

Ingredients

for
4
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
How healthy are the main ingredients?
Watercressapple cider vinegarWalnut oilsugareggsalt

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.