Asparagus in Crispy Coating
(0 votes)
(0 votes)
Health Score:
72 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 35 min.
Ready in
Calories:
311
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 311 cal. | (15 %) | ||
| Protein | 15 g | (15 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 37 g | (25 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.4 g | (21 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 8.3 mg | (69 %) | ||
| Vitamin K | 149.5 μg | (249 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 7.1 mg | (59 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 431 μg | (144 %) | ||
| Pantothenic acid | 2.9 mg | (48 %) | ||
| Biotin | 15.2 μg | (34 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 76 mg | (80 %) | ||
| Potassium | 880 mg | (22 %) | ||
| Calcium | 120 mg | (12 %) | ||
| Magnesium | 73 mg | (24 %) | ||
| Iron | 3.4 mg | (23 %) | ||
| Iodine | 32 μg | (16 %) | ||
| Zinc | 2.3 mg | (29 %) | ||
| Saturated fatty acids | 7.4 g | |||
| Uric acid | 105 mg | |||
| Cholesterol | 109 mg | |||
| Complete sugar | 9 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 ½ kilograms white Asparagus
- 2 eggs
- salt
- 1 Tbsp lemon juice
- peppers
- 4 Tbsps Pastry flour
- 100 grams Bread flour
- 2 Tbsps finely chopped Fresh herbs (thyme and rosemary)
- Fat (for frying, vegetable oil or butter)
Preparation steps
1.
Peel the asparagus and, if necessary, cut off the woody ends. Cook in salted water for 10 minutes, rinse and pat dry.
2.
Whisk the eggs in a bowl and season with salt and pepper. Place the flour on a plate and the breadcrumbs on another.
3.
Roll the asparagus in the flour, dip into the eggs and then coat half with the plain breadcrumbs. Mix the herbs into the remaining breadcrumbs and coat the remaining asparagus. Press the asparagus spears gently so that they are completely encased.
4.
Fry in the oil at 170°C (approximately 350ºF) for 2-3 minutes until golden brown. Remove the asparagus with a slotted spoon and place on paper towels.
5.
Serve immediately and with dips, if desired.
