Asparagus Salad with Rhubarb Vinaigrette

4.333335
Average: 4.3 (3 votes)
(3 votes)
Asparagus Salad with Rhubarb Vinaigrette

Asparagus Salad with Rhubarb Vinaigrette - A delicious mix of two spring vegetables.

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Health Score:
9,3 / 10
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Calories:
99
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie99 kcal(5 %)
Protein5 g(5 %)
Fat6 g(5 %)
Carbohydrates6 g(4 %)
Sugar added1 g(4 %)
Roughage4.8 g(16 %)
Vitamin A0.2 mg(25 %)
Vitamin D0 μg(0 %)
Vitamin E5.6 mg(47 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.2 mg(18 %)
Niacin3.1 mg(26 %)
Vitamin B₆0.1 mg(7 %)
Folate219 μg(73 %)
Pantothenic acid1.3 mg(22 %)
Biotin4.7 μg(10 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C52 mg(55 %)
Potassium583 mg(15 %)
Calcium96 mg(10 %)
Magnesium49 mg(16 %)
Iron1.9 mg(13 %)
Iodine15 μg(8 %)
Zinc1 mg(13 %)
Saturated fatty acids0.6 g
Uric acid57 mg
Cholesterol0 mg

Ingredients

for
4
Ingredients
1 kilogram white Asparagus
salt
sugar
2 stalks Rhubarb
1 lemon
2 tablespoons grapeseed oil
3 stalks cilantro
Chives
How healthy are the main ingredients?
Rhubarbgrapeseed oilsaltsugarlemonChives

Preparation steps

1.

Rinse asparagus, snap off woody ends and peel. Cut stalks into thirds. In salted boiling water, cook asparagus with a pinch of sugar until al dente, about 10 minutes. Drain and rinse with cold water.

2.

Meanwhile, peel and cut rhubarb into small cubes. Rinse the lemon in hot water, finely grate the zest, and squeeze the juice. Heat 1 teaspoon oil in a pan over medium heat. Add rhubarb cubes and sauté 3-4 minutes. Stir in 1-2 tablespoons lemon juice and 1 teaspoon lemon zest. Set mixture aside and let cool.

3.

Rinse cilantro, shake dry, strip leaves from stems and chop. Rinse chives, shake dry and thinly cut crosswise into rings. Mix herbs, remaining oil and 1 pinch of sugar into the rhubarb. Season with salt and pepper.

4.

Arrange asparagus on 4 plates and serve drizzled with the rhubarb vinaigrette.