Asparagus in Ham with Egg Tartare

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Asparagus in Ham with Egg Tartare
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Health Score:
72 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr 20 min.
Preparation
Calories:
360
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie360 cal.(17 %)
Protein25 g(26 %)
Fat23 g(20 %)
Carbohydrates14 g(9 %)
Sugar added5 g(20 %)
Roughage3.9 g(13 %)
Vitamin A0.6 mg(75 %)
Vitamin D2.5 μg(13 %)
Vitamin E7.8 mg(65 %)
Vitamin B₁0.7 mg(70 %)
Vitamin B₂0.7 mg(64 %)
Niacin9.8 mg(82 %)
Vitamin B₆0.4 mg(29 %)
Folate348 μg(116 %)
Pantothenic acid3.4 mg(57 %)
Biotin29.4 μg(65 %)
Vitamin B₁₂1.7 μg(57 %)
Vitamin C70 mg(74 %)
Potassium876 mg(22 %)
Calcium178 mg(18 %)
Magnesium70 mg(23 %)
Iron4.9 mg(33 %)
Iodine27 μg(14 %)
Zinc3.2 mg(40 %)
Saturated fatty acids7.8 g
Uric acid117 mg
Cholesterol446 mg

Ingredients

for
4
Ingredients
1 ⅕ kilograms white Asparagus
salt
1 Tbsp sugar (20 grams)
7 eggs
100 grams mixed Lettuce (such as lettuce, spinach)
½ bed Cress
1 Tbsp white balsamic vinegar
2 Tbsps olive oil
peppers
2 Cherry tomatoes
30 grams Cultured butter
lemons
medium hot Mustard
100 milliliters vegetable stock (from a jar)
150 grams Yogurt (low-fat) (at room temperature)
white peppers
8 slices thin Boiled ham (20 grams each)
How healthy are the main ingredients?
sugarolive oilsalteggCresslemon

Preparation steps

1.

Rinse and peel asparagus and remove ends. Cook in plenty of boiling water with 1 teaspoon of salt and sugar for about 20 minutes.

2.

Hard boil 4 eggs in boiling water for 9-10 minutes.

3.

Rinse lettuce and cress, tear into pieces. Mix together for the salad with vinegar, oil, salt and pepper. Rinse tomatoes and cut in half.

4.

Drain eggs, plunge into ice water and peel. Finely chop egg yolks and egg whites separately.

5.

For the sauce, melt butter. Squeeze half a lemon. Separate remaining eggs. Beat yolks with mustard and vegetable stock in a bowl over a pot of hot (not boiling) water until light and creamy.

6.

Drizzle in yogurt then melted butter in a thin stream while continuing to stir. Season with 1-2 teaspoons lemon juice, salt and white pepper.

7.

Remove asparagus from the water and drain. Divide into 8 servings. Wrap each serving with a slice of ham.

8.

Place 2 asparagus bundles on 4 preheated plates with sauce. Serve egg tartare and salad beside it and garnish each with 1 tomato half.