Asparagus Salad with Mushrooms
(0 votes)
(0 votes)
Health Score:
82 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
205
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 205 cal. | (10 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 19 g | (16 %) | ||
| Carbohydrates | 5 g | (3 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 3 g | (10 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 1 μg | (5 %) | ||
| Vitamin E | 2.8 mg | (23 %) | ||
| Vitamin K | 59.6 μg | (99 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 4.7 mg | (39 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 154 μg | (51 %) | ||
| Pantothenic acid | 1.9 mg | (32 %) | ||
| Biotin | 10.6 μg | (24 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 36 mg | (38 %) | ||
| Potassium | 504 mg | (13 %) | ||
| Calcium | 51 mg | (5 %) | ||
| Magnesium | 35 mg | (12 %) | ||
| Iron | 1.7 mg | (11 %) | ||
| Iodine | 18 μg | (9 %) | ||
| Zinc | 0.9 mg | (11 %) | ||
| Saturated fatty acids | 3.7 g | |||
| Uric acid | 61 mg | |||
| Cholesterol | 8 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 500 grams white Asparagus
- ½ tsp sugar
- salt
- 1 Tbsp butter
- 200 grams small button Mushroom
- juice of lemons
- ¼ tsp cilantro (ground)
- 3 Tbsps Raspberry vinegar
- 6 Tbsps Walnut oil
- salt
- freshly ground peppers
- 1 bunch Cress
Preparation steps
1.
Rinse asparagus, snap off woody ends and peel.
2.
Bring a large pot of salted water to a boil. Stir in butter and sugar. Add asparagus and cook about 20 minutes. Drain and let cool.
3.
Wipe mushrooms clean. With a sharp knife, slice mushrooms. Transfer to a bowl and mix with lemon juice.
4.
Cut asparagus into 4 cm (approximately 1 1/2-inch) long pieces.
5.
Whisk together vinegar with coriander. Season with salt and pepper and gradually whisk in oil until emulsified.
6.
Drain mushrooms, pat dry and mix with asparagus and dressing. Divide salad among bowls and sprinkle with cress.
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