Asparagus Salad
Healthy, because
Even smarter
Nutritional values
Parsley is particularly rich in calcium and iron. Great for bones and blood formation! Olive oil supplies many unsaturated fatty acids, which are important for numerous metabolic processes.
This salad is healthy all around - if you like, you can also replace the parsley with chives or basil.
(Percentage of daily recommendation)
| Calorie | 164 cal. | (8 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 10 g | (9 %) | ||
| Carbohydrates | 12 g | (8 %) | ||
| Sugar added | 5 g | (20 %) | ||
| Roughage | 4.1 g | (14 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 11.4 mg | (95 %) | ||
| Vitamin K | 125.5 μg | (209 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 3.7 mg | (31 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 281 μg | (94 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 5.2 μg | (12 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 64 mg | (67 %) | ||
| Potassium | 601 mg | (15 %) | ||
| Calcium | 88 mg | (9 %) | ||
| Magnesium | 49 mg | (16 %) | ||
| Iron | 2.1 mg | (14 %) | ||
| Iodine | 18 μg | (9 %) | ||
| Zinc | 1.3 mg | (16 %) | ||
| Saturated fatty acids | 1.2 g | |||
| Uric acid | 64 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 11 g |
Ingredients
- Ingredients
- 1 kilogram white Asparagus
- salt
- 1 Tbsp sugar
- 1 handful parsley
- 2 Tbsps White vinegar
- 2 Tbsps lemon juice
- 4 Tbsps sunflower oil
- freshly ground peppers
- 4 Radish
- 2 Tbsps scallions
Preparation steps
Peel the asparagus, and thinly slice on a bias. Season a pot of boiling salted water with the sugar. Simmer the asparagus in the water for 3-4 minutes, until al dente.
For the dressing, rinse and dry the parsley. Remove the leaves and finely chop. Mix the vinegar, lemon juice, 2-3 tablespoons of asparagus cooking water, and the oil. Season to taste with salt and pepper. Mix the parsley into the dresssing.
Drain the asparagus and drain well. Mix the asparagus into the dressing. Season to taste, and serve the salad at room temperature.
