Asparagus in Ham with Egg Tartare
Nutritional values
(Percentage of daily recommendation)
| Calorie | 360 cal. | (17 %) | ||
| Protein | 25 g | (26 %) | ||
| Fat | 23 g | (20 %) | ||
| Carbohydrates | 14 g | (9 %) | ||
| Sugar added | 5 g | (20 %) | ||
| Roughage | 3.9 g | (13 %) |
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 2.5 μg | (13 %) | ||
| Vitamin E | 7.8 mg | (65 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 9.8 mg | (82 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 348 μg | (116 %) | ||
| Pantothenic acid | 3.4 mg | (57 %) | ||
| Biotin | 29.4 μg | (65 %) | ||
| Vitamin B₁₂ | 1.7 μg | (57 %) | ||
| Vitamin C | 70 mg | (74 %) | ||
| Potassium | 876 mg | (22 %) | ||
| Calcium | 178 mg | (18 %) | ||
| Magnesium | 70 mg | (23 %) | ||
| Iron | 4.9 mg | (33 %) | ||
| Iodine | 27 μg | (14 %) | ||
| Zinc | 3.2 mg | (40 %) | ||
| Saturated fatty acids | 7.8 g | |||
| Uric acid | 117 mg | |||
| Cholesterol | 446 mg |
Ingredients
- 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)
Preparation steps
Rinse and peel asparagus and remove ends. Cook in plenty of boiling water with 1 teaspoon of salt and sugar for about 20 minutes.
Hard boil 4 eggs in boiling water for 9-10 minutes.
Rinse lettuce and cress, tear into pieces. Mix together for the salad with vinegar, oil, salt and pepper. Rinse tomatoes and cut in half.
Drain eggs, plunge into ice water and peel. Finely chop egg yolks and egg whites separately.
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.
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.
Remove asparagus from the water and drain. Divide into 8 servings. Wrap each serving with a slice of ham.
Place 2 asparagus bundles on 4 preheated plates with sauce. Serve egg tartare and salad beside it and garnish each with 1 tomato half.
