Asparagus Salad
Nutritional values
(Percentage of daily recommendation)
| Calorie | 523 cal. | (25 %) | ||
| Protein | 19 g | (19 %) | ||
| Fat | 34 g | (29 %) | ||
| Carbohydrates | 34 g | (23 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 17.5 g | (58 %) |
| Vitamin A | 1.4 mg | (175 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 15 mg | (125 %) | ||
| Vitamin K | 209.3 μg | (349 %) | ||
| Vitamin B₁ | 0.9 mg | (90 %) | ||
| Vitamin B₂ | 1.1 mg | (100 %) | ||
| Niacin | 13.7 mg | (114 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 651 μg | (217 %) | ||
| Pantothenic acid | 4.3 mg | (72 %) | ||
| Biotin | 16.8 μg | (37 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 188 mg | (198 %) | ||
| Potassium | 1,921 mg | (48 %) | ||
| Calcium | 520 mg | (52 %) | ||
| Magnesium | 153 mg | (51 %) | ||
| Iron | 12.9 mg | (86 %) | ||
| Iodine | 42 μg | (21 %) | ||
| Zinc | 3.9 mg | (49 %) | ||
| Saturated fatty acids | 8.1 g | |||
| Uric acid | 301 mg | |||
| Cholesterol | 17 mg | |||
| Complete sugar | 27 g |
Ingredients
Preparation steps
Peel white asparagus, cut off ends and bundle together. Rinse green asparagus, cut off ends and bundle together. Cook white asparagus in a pot of water, salt and butter for 20 minutes. Cook green asparagus in a pot of salted water with 2 tablespoons of lemon juice for 10 minutes. For the sauce, mix mustard in a bowl with 3 tablespoons lemon juice and vinegar, gradually add oil and season with salt and pepper. Rinse basil leaves, finely chop, add to the sauce and mix. Rinse snow peas, trim ends and blanch in a pot of salted water for 2 minutes, drain, rinse with cold water and drain again. Rinse scallions, trim ends and cut into pieces or fine strips. Drain cooked asparagus and arrange on plates. Place snow peas on the plate and sprinkle all with the sauce. Sprinkle with scallions.
Rinse radishes and cut into thin slices. Place radishes on the salad and serve.
