Asparagus Salad with Eggs and Radishes
(1 vote)
(1 vote)
Health Score:
92 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
405
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 405 cal. | (19 %) | ||
| Protein | 11 g | (11 %) | ||
| Fat | 36 g | (31 %) | ||
| Carbohydrates | 10 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.3 g | (18 %) |
more nutritional values
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 1.2 μg | (6 %) | ||
| Vitamin E | 9.2 mg | (77 %) | ||
| Vitamin K | 103.5 μg | (173 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 5.2 mg | (43 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 315 μg | (105 %) | ||
| Pantothenic acid | 2.1 mg | (35 %) | ||
| Biotin | 20.1 μg | (45 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 65 mg | (68 %) | ||
| Potassium | 780 mg | (20 %) | ||
| Calcium | 120 mg | (12 %) | ||
| Magnesium | 72 mg | (24 %) | ||
| Iron | 3 mg | (20 %) | ||
| Iodine | 22 μg | (11 %) | ||
| Zinc | 2 mg | (25 %) | ||
| Saturated fatty acids | 17.7 g | |||
| Uric acid | 65 mg | |||
| Cholesterol | 175 mg | |||
| Complete sugar | 10 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 eggs (hard-boiled)
- 1 kilogram Asparagus
- 1 bunch Radish
- 50 grams Hazelnuts (sliced)
- salt
- peppers
- 8 Tbsps butter
- 4 Tbsps balsamic vinegar
- 2 Tbsps chopped Fresh herbs
Preparation steps
1.
Rinse and trim the asparagus, remove the woody ends and cook in salted water until al dente. Drain and chop into thirds. Rinse and trim the radishes, cut in half lengthwise and cut into thin slices. Mix with the asparagus.
2.
Toast the hazelnuts in a dry skillet and then remove from the pan.
For the dressing, melt the butter in the pan, add the balsamic vinegar and season with salt and pepper.
3.
Divide the asparagus radish mixture over 4 plates and drizzle with the butter dressing.
Peel the eggs, cut into small cubes and shower over the salad with the nuts.
Serve garnished with chopped herbs.
