Asparagus Salad with Mixed Herbs
Asparagus is a great source of fiber, folate, and vitamins A, C, and E. The herbs also add a ton of powerful minerals and vitamins.
This salad makes a delicious, summer side dish with grilled meats and fish.
(Percentage of daily recommendation)
| Calorie | 210 cal. | (10 %) | ||
| Protein | 6.72 g | (7 %) | ||
| Fat | 14.63 g | (13 %) | ||
| Carbohydrates | 18.13 g | (12 %) | ||
| Sugar added | 3.14 g | (13 %) | ||
| Roughage | 5.8 g | (19 %) |
| Vitamin A | 273.5 mg | (34,188 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.78 mg | (32 %) | ||
| Vitamin B₁ | 0.43 mg | (43 %) | ||
| Vitamin B₂ | 0.37 mg | (34 %) | ||
| Niacin | 4.16 mg | (35 %) | ||
| Vitamin B₆ | 0.28 mg | (20 %) | ||
| Folate | 384.19 μg | (128 %) | ||
| Pantothenic acid | 0.64 mg | (11 %) | ||
| Biotin | 2.31 μg | (5 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 28.89 mg | (30 %) | ||
| Potassium | 652.05 mg | (16 %) | ||
| Calcium | 76.42 mg | (8 %) | ||
| Magnesium | 41.11 mg | (14 %) | ||
| Iron | 2.56 mg | (17 %) | ||
| Iodine | 0.75 μg | (0 %) | ||
| Zinc | 1.63 mg | (20 %) | ||
| Saturated fatty acids | 1.64 g | |||
| Cholesterol | 0 mg |
Ingredients
- Ingredients
- 36 ozs White or Green Asparagus
- salt
- 1 Tbsp sugar
- ½ Chervil
- ½ handful parsley
- ½ handful Chives
- 4 sheets Wild garlic
- 1 mild onion
- 2 Tbsps White vinegar
- 2 Tbsps lemon juice
- 4 Tbsps sunflower oil
- freshly ground peppers
Preparation steps
Peel the asparagus and cut the spears diagonally into pieces about 2 inches long. Place in boiling salted water with the sugar. Simmer evenly to a slight bite, 5-8 minutes.
For the dressing, rinse the herbs, shake dry and pluck off the leaves. Set aside a little parsley, chervil and some chives for garnish. Chop the remaining herbs finely and cut the chives in rolls. Peel the onion and chop as finely as possible. Add the vinegar, lemon juice, 2-3 tablespoons asparagus cooking water and the oil. Season with salt and pepper. Mix in the chopped herbs and onions.
Drain the asparagus well, mix with the dressing, cool to lukewarm, season and transfer to plates. To serve, garnish with the remaining herbs.