Asparagus Salad with Eggs and Radishes

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Asparagus Salad with Eggs and Radishes
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Health Score:
92 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
405
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie405 cal.(19 %)
Protein11 g(11 %)
Fat36 g(31 %)
Carbohydrates10 g(7 %)
Sugar added0 g(0 %)
Roughage5.3 g(18 %)
Vitamin A0.5 mg(63 %)
Vitamin D1.2 μg(6 %)
Vitamin E9.2 mg(77 %)
Vitamin K103.5 μg(173 %)
Vitamin B₁0.4 mg(40 %)
Vitamin B₂0.4 mg(36 %)
Niacin5.2 mg(43 %)
Vitamin B₆0.3 mg(21 %)
Folate315 μg(105 %)
Pantothenic acid2.1 mg(35 %)
Biotin20.1 μg(45 %)
Vitamin B₁₂0.5 μg(17 %)
Vitamin C65 mg(68 %)
Potassium780 mg(20 %)
Calcium120 mg(12 %)
Magnesium72 mg(24 %)
Iron3 mg(20 %)
Iodine22 μg(11 %)
Zinc2 mg(25 %)
Saturated fatty acids17.7 g
Uric acid65 mg
Cholesterol175 mg
Complete sugar10 g

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
How healthy are the main ingredients?
Radisheggsalt

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.

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