Asparagus Salad with Raspberry Dressing
Asparagus salad with raspberry dressing - Fruity and fresh spring pleasure. © Iris Lange-Fricke
Healthy, because
Even smarter
Nutritional values
The antioxidants in raspberries strengthen and protect the blood vessels, promote blood circulation and better supply the body with nutrients.
Outside of asparagus season, steamed cauliflower makes a great substitute.
(Percentage of daily recommendation)
| Calorie | 165 cal. | (8 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 10 g | (9 %) | ||
| Carbohydrates | 10 g | (7 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 7 g | (23 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 6.6 mg | (55 %) | ||
| Vitamin K | 203.4 μg | (339 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 4.9 mg | (41 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 332 μg | (111 %) | ||
| Pantothenic acid | 1.9 mg | (32 %) | ||
| Biotin | 9.4 μg | (21 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 85 mg | (89 %) | ||
| Potassium | 906 mg | (23 %) | ||
| Calcium | 141 mg | (14 %) | ||
| Magnesium | 90 mg | (30 %) | ||
| Iron | 3.8 mg | (25 %) | ||
| Iodine | 22 μg | (11 %) | ||
| Zinc | 1.8 mg | (23 %) | ||
| Saturated fatty acids | 1.3 g | |||
| Uric acid | 85 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 9 g |
Ingredients
- Ingredients
- 36 ozs white Asparagus
- 2 Tbsps olive oil
- ¼ tsp dried thyme
- salt
- peppers
- 4 ozs Baby spinach
- 1 bunch Radish
- 1 Tbsp lemon juice
- 1 Tbsp Mustard
- 1 tsp honey
- ¼ tsp ground Turmeric
- 4 ozs Raspberries
- 1 bunch Cress
- 2 Tbsps Shelled pistachio
Preparation steps
Peel the asparagus, cut off the woody ends and cut into pieces at an angle. Heat 1 tsp. oil in a frying pan. Fry the asparagus for about 10 minutes at medium heat, stirring occasionally and seasoning with thyme, salt and pepper. Remove from the pan and let it cool down.
In the meantime, wash the spinach and shake it dry. Clean, wash and slice the radishes. For the dressing, whisk remaining oil with lemon juice, mustard, honey and turmeric and season with salt and pepper. Mix in half of the raspberries and crush lightly.
Arrange the asparagus with spinach and radishes, add the rest of the raspberries and sprinkle with the dressing. Cut the cress from the bed, chop the pistachios and sprinkle both over the salad.
