Asparagus Salad with Rhubarb Vinaigrette
Asparagus Salad with Rhubarb Vinaigrette - A delicious mix of two spring vegetables.
Nutritional values
(Percentage of daily recommendation)
| Calorie | 99 cal. | (5 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 6 g | (5 %) | ||
| Carbohydrates | 6 g | (4 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 4.8 g | (16 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 5.6 mg | (47 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3.1 mg | (26 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 219 μg | (73 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 4.7 μg | (10 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 52 mg | (55 %) | ||
| Potassium | 583 mg | (15 %) | ||
| Calcium | 96 mg | (10 %) | ||
| Magnesium | 49 mg | (16 %) | ||
| Iron | 1.9 mg | (13 %) | ||
| Iodine | 15 μg | (8 %) | ||
| Zinc | 1 mg | (13 %) | ||
| Saturated fatty acids | 0.6 g | |||
| Uric acid | 57 mg | |||
| Cholesterol | 0 mg |
Ingredients
Preparation steps
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.
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.
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.
Arrange asparagus on 4 plates and serve drizzled with the rhubarb vinaigrette.
