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Asparagus Gratin
(0 votes)
Health Score:
82 / 100
Difficulty:
easy
Preparation:
30 min.
Preparation
ready in 1 hr 15 mins
Calories:
619
calories
Calories
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1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 619 cal. | (29 %) | ||
| Protein | 18 g | (18 %) | ||
| Fat | 55 g | (47 %) | ||
| Carbohydrates | 14 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.6 g | (15 %) |
more nutritional values
| Vitamin A | 0.8 mg | (100 %) | ||
| Vitamin D | 2.5 μg | (13 %) | ||
| Vitamin E | 13.1 mg | (109 %) | ||
| Vitamin K | 103.6 μg | (173 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 7.1 mg | (59 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 325 μg | (108 %) | ||
| Pantothenic acid | 2.9 mg | (48 %) | ||
| Biotin | 23.1 μg | (51 %) | ||
| Vitamin B₁₂ | 1.7 μg | (57 %) | ||
| Vitamin C | 61 mg | (64 %) | ||
| Potassium | 850 mg | (21 %) | ||
| Calcium | 348 mg | (35 %) | ||
| Magnesium | 70 mg | (23 %) | ||
| Iron | 3.3 mg | (22 %) | ||
| Iodine | 27 μg | (14 %) | ||
| Zinc | 3.4 mg | (43 %) | ||
| Saturated fatty acids | 24.4 g | |||
| Uric acid | 67 mg | |||
| Cholesterol | 309 mg | |||
| Complete sugar | 13 g |
Author of this recipe:
EAT-SMARTER
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Ingredients
for
4
- Ingredients
- 1 kilogram Asparagus
- 8 scallions
- 2 Tbsps sesame oil
- 250 milliliters Whipped cream
- 250 grams Sour cream
- 50 grams grated Cheese (such as Bergkäse)
- 4 eggs
- salt
- freshly ground peppers
- vegetable oil (for the pan)
Preparation steps
1.
Preheat the oven to 180°C (approximately 350°F).
2.
Chop the bottom third of the asparagus. Peel and place in an oiled baking dish. Rinse the scallions and cut into rings. Saute the scallions in hot oil for 2-3 minutes and add to the asparagus (saving about 1 tablespoon for the garnish). Whisk the cream, sour cream, cheese and eggs. Season with salt and pepper. Pour the cream over the vegetables and bake for 40-45 minutes, until golden brown. Serve garnished with the remaining scallions.
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