Asparagus Salad with Mushrooms

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Asparagus Salad with Mushrooms
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Health Score:
82 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
205
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie205 cal.(10 %)
Protein5 g(5 %)
Fat19 g(16 %)
Carbohydrates5 g(3 %)
Sugar added1 g(4 %)
Roughage3 g(10 %)
Vitamin A0.2 mg(25 %)
Vitamin D1 μg(5 %)
Vitamin E2.8 mg(23 %)
Vitamin K59.6 μg(99 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.4 mg(36 %)
Niacin4.7 mg(39 %)
Vitamin B₆0.1 mg(7 %)
Folate154 μg(51 %)
Pantothenic acid1.9 mg(32 %)
Biotin10.6 μg(24 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C36 mg(38 %)
Potassium504 mg(13 %)
Calcium51 mg(5 %)
Magnesium35 mg(12 %)
Iron1.7 mg(11 %)
Iodine18 μg(9 %)
Zinc0.9 mg(11 %)
Saturated fatty acids3.7 g
Uric acid61 mg
Cholesterol8 mg
Complete sugar5 g

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
How healthy are the main ingredients?
Walnut oilCresssugarsaltlemon

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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