Asparagus Salad with Ham and Croutons
Nutritional values
(Percentage of daily recommendation)
| Calorie | 478 cal. | (23 %) | ||
| Protein | 14 g | (14 %) | ||
| Fat | 32 g | (28 %) | ||
| Carbohydrates | 34 g | (23 %) | ||
| Sugar added | 15 g | (60 %) | ||
| Roughage | 5.1 g | (17 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 12.2 mg | (102 %) | ||
| Vitamin K | 104.1 μg | (174 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 7.1 mg | (59 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 296 μg | (99 %) | ||
| Pantothenic acid | 1.9 mg | (32 %) | ||
| Biotin | 8.1 μg | (18 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 74 mg | (78 %) | ||
| Potassium | 786 mg | (20 %) | ||
| Calcium | 90 mg | (9 %) | ||
| Magnesium | 62 mg | (21 %) | ||
| Iron | 2.9 mg | (19 %) | ||
| Iodine | 20 μg | (10 %) | ||
| Zinc | 1.7 mg | (21 %) | ||
| Saturated fatty acids | 9.2 g | |||
| Uric acid | 104 mg | |||
| Cholesterol | 44 mg | |||
| Complete sugar | 25 g |
Ingredients
- Ingredients
- 500 grams white Asparagus
- salt
- 3 Tbsps sugar
- 500 grams green Asparagus
- 250 grams Cherry tomatoes
- 3 Tbsps butter
- 120 grams diced Boiled ham
- 4 Tbsps white balsamic vinegar
- 4 Tbsps Walnut oil
- 4 Tbsps sunflower oil
- freshly ground peppers
- 5 sprigs Chervil
- 4 slices Toast
Preparation steps
Peel white asparagus and trim off about 2 cm (approximately 3/4 inch) from ends. In a pot, bring salted water and sugar to a boil. Add asparagus and cook about 10 minutes. Drain and let cool. Cut asparagus into 3 cm (approximately 1 inch) pieces.
Rinse green asparagus and blanch in salted boiling water, about 5 minutes. Then immediately plunge asparagus into ice water. Drain and cut into 3 cm (approximately 1 inch) pieces. Peel and finely dice onion. Rinse and halve the cherry tomatoes.
Heat 1 tablespoon butter in a pan. Add onion and sauté until soft. Add ham and sauté, stirring. Deglaze with vinegar and stir in oil. Season with pepper and mix in white and green asparagus pieces. Let stand 20 minutes to cool.
Meanwhile, rinse chervil, shake dry and chop leaves. Remove crust from bread and dice. Heat remaining butter in a pan and fry bread cubes until golden-brown. Season with salt and pepper.
Stir tomatoes and chervil into asparagus mixture, divide among small bowls and serve sprinkled with croutons.
