Asparagus Salad with Spinach and Mushrooms

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Asparagus Salad with Spinach and Mushrooms

Asparagus Salad with Spinach and Mushrooms - Fresh spring dish-easy to prepare.

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Health Score:
Health Score
9,3 / 10
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
162
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie162 kcal(8 %)
Protein5 g(5 %)
Fat13 g(11 %)
Carbohydrates6 g(4 %)
Sugar added0 g(0 %)
Roughage3.4 g(11 %)
Vitamin A0.5 mg(63 %)
Vitamin D0.5 μg(3 %)
Vitamin E5 mg(42 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.3 mg(27 %)
Niacin3.7 mg(31 %)
Vitamin B₆0.2 mg(14 %)
Folate180 μg(60 %)
Pantothenic acid1.5 mg(25 %)
Biotin11.1 μg(25 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C55 mg(58 %)
Potassium655 mg(16 %)
Calcium76 mg(8 %)
Magnesium52 mg(17 %)
Iron2.3 mg(15 %)
Iodine16 μg(8 %)
Zinc0.9 mg(11 %)
Saturated fatty acids2.4 g
Uric acid66 mg
Cholesterol6 mg
Author of this recipe:

Ingredients

for
4
Ingredients
500 grams
white Asparagus
1 teaspoon
Butter (10 g)
100 grams
250 grams
125 grams
baby Spinach
1
small Onion
1
1 teaspoon
pink Pepper
2 tablespoons
4 tablespoons

Preparation steps

1.

Peel bottom third of asparagus, cut off woody ends and cut remaining pieces into 3-4 cm (approximately 1.5in) long pieces. Squeeze half a lemon over them.

2.

Cook asparagus in boiling salted water until al dente with lemon juice and butter for about 20 minutes. Remove and drain. Set aside.

3.

While asparagus cooks, clean mushrooms and cut into thin slices. Rinse and cut tomatoes in half. Rinse and spin dry spinach.

4.

For the vinaigrette, peel onion and finely dice. Rinse lime in hot water, pat dry, finely grate zest and squeeze juice. Coarsely grind pink pepper. Mix lime juice, zest, onion, vinegar, pepper, salt and oil with a whisk.

5.

Toss salad ingredients with vinaigrette and place on 4 plates. Serve immediately.