Asparagus Salad with Arugula and Strawberries
Asparagus Salad with Arugula and Strawberries - Great mix of savory and sweet flavors.
Nutritional values
(Percentage of daily recommendation)
| Calorie | 242 cal. | (12 %) | ||
| Protein | 11 g | (11 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 12 g | (8 %) | ||
| Sugar added | 5 g | (20 %) | ||
| Roughage | 3.4 g | (11 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.9 μg | (5 %) | ||
| Vitamin E | 5 mg | (42 %) | ||
| Vitamin K | 220.4 μg | (367 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 4.7 mg | (39 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 214 μg | (71 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 13.4 μg | (30 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 79 mg | (83 %) | ||
| Potassium | 634 mg | (16 %) | ||
| Calcium | 196 mg | (20 %) | ||
| Magnesium | 56 mg | (19 %) | ||
| Iron | 3.3 mg | (22 %) | ||
| Iodine | 15 μg | (8 %) | ||
| Zinc | 1.7 mg | (21 %) | ||
| Saturated fatty acids | 6 g | |||
| Uric acid | 69 mg | |||
| Cholesterol | 210 mg | |||
| Complete sugar | 14 g |
Ingredients
- Ingredients
- 200 grams Arugula
- 100 grams Strawberries
- Chives
- 2 slices ham (40 grams)
- 700 grams Asparagus
- 1 organic lemon
- salt
- 1 Tbsp sugar (20 grams)
- 2 Tbsps Cultured butter (30 grams)
- 3 eggs
- medium hot Mustard
- 100 milliliters canned vegetable stock
- 150 grams room temperature Yogurt (low-fat)
- white peppers
- 1 Tbsp White vinegar
- 2 Tbsps olive oil
- peppers
Preparation steps
Rinse arugula and spin dry. Rinse strawberries and quarter. Rinse chives, shake dry and cut in rolls. Cut ham into strips.
Peel asparagus and remove woody ends. Cut lemon in half. Cook asparagus in boiling salted water with half of a lemon and sugar for 15-20 minutes.
Meanwhile, melt the butter in a small pot and set aside. Squeeze in a small amount of lemon juice.
Separate the eggs. Whisk egg yolks, mustard and vegetable stock over a hot water bath until creamy (save egg whites for another use). Gradually add yogurt and beat into egg mixture. Season with 1-2 teaspoons lemon juice, salt and white pepper. Stir in chives.
Drain asparagus and cut stalks into small pieces. Divide asparagus among 4 plates with arugula and strawberries. Drizzle with oil and vinegar and season with salt and pepper. Top with ham and sauce.
