Asparagus Gratin with Bacon
Healthy, because
Even smarter
Nutritional values
The potassium from green asparagus keeps the body's fluid balance in balance and stimulates kidney activity. The fine vegetables also provide zinc for a firm body and a strong immune system.
Instead of green asparagus, you can also bake white asparagus with mozzarella for a change - of course, any other vegetable is also suitable! In winter, instead of asparagus, try black salsify baked with mozzarella.
(Percentage of daily recommendation)
| Calorie | 488 cal. | (23 %) | ||
| Protein | 17 g | (17 %) | ||
| Fat | 44 g | (38 %) | ||
| Carbohydrates | 7 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.8 g | (9 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 4.5 mg | (38 %) | ||
| Vitamin K | 78.5 μg | (131 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 6 mg | (50 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 230 μg | (77 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 10 μg | (22 %) | ||
| Vitamin B₁₂ | 2 μg | (67 %) | ||
| Vitamin C | 40 mg | (42 %) | ||
| Potassium | 514 mg | (13 %) | ||
| Calcium | 142 mg | (14 %) | ||
| Magnesium | 42 mg | (14 %) | ||
| Iron | 1.7 mg | (11 %) | ||
| Iodine | 33 μg | (17 %) | ||
| Zinc | 1.5 mg | (19 %) | ||
| Saturated fatty acids | 21 g | |||
| Uric acid | 54 mg | |||
| Cholesterol | 49 mg | |||
| Complete sugar | 7 g |
Ingredients
Preparation steps
Preheat the oven to 200°C (approximately 390°F).
Rinse the asparagus, trim about 2 cm off the bottoms and cook in boiling salted water for about 5 minutes, until al dente. Immediately drain and then cool in ice water so that the asparagus remains beautifully bright green.
Cook the bacon in hot butter until crispy. Grate the mozzarella. Place the drained asparagus in a baking dish, sprinkle with the mozzarella and bacon and bake the gratin for approximately 15 minutes. Season with freshly ground pepper and serve hot.
