Asparagus salad with spinach and serrano ham
(Percentage of daily recommendation)
| Calorie | 334 cal. | (16 %) | ||
| Protein | 23 g | (23 %) | ||
| Fat | 21 g | (18 %) | ||
| Carbohydrates | 13 g | (9 %) | ||
| Sugar added | 5 g | (20 %) | ||
| Roughage | 4 g | (13 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 5.8 mg | (48 %) | ||
| Vitamin K | 180.7 μg | (301 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 9.9 mg | (83 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 282 μg | (94 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 8.8 μg | (20 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 64 mg | (67 %) | ||
| Potassium | 921 mg | (23 %) | ||
| Calcium | 323 mg | (32 %) | ||
| Magnesium | 74 mg | (25 %) | ||
| Iron | 3.1 mg | (21 %) | ||
| Iodine | 32 μg | (16 %) | ||
| Zinc | 3.5 mg | (44 %) | ||
| Saturated fatty acids | 7 g | |||
| Uric acid | 69 mg | |||
| Cholesterol | 43 mg | |||
| Complete sugar | 12 g |
Ingredients
- Ingredients
- 200 grams Cherry tomatoes
- powdered sugar (for dusting)
- olive oil
- salt
- freshly ground peppers
- 800 grams green Asparagus
- 100 grams Spinach
- 150 grams Serrano ham (sliced)
- 4 Tbsps white balsamic vinegar
- 1 Tbsp freshly chopped Basil
- 1 Tbsp lemon juice
- 1 tsp honey
- freshly ground peppers
- 100 grams freshly grated Hard cheese (such as Pecorino)
- Basil (for garnish)
Preparation steps
Preheat the oven to 140°C (approximately 275°F).
Rinse and halve the tomatoes. Spread out over a baking sheet and sprinkle with powdered sugar. Drizzle with a little oil and season with salt and pepper. Bake for about 20 minutes.
Peel the asparagus and cook in boiling salted water for about 8 minutes, until just tender. Rinse under cold running water then drain.
Rinse the spinach, shake dry and trim.
Sauté the ham with a little oil in a nonstick frying pan until crispy and golden brown.
Whisk together the vinegar, chopped basil, lemon juice, honey and 5-6 tablespoons olive oil and season with salt and pepper.
Arrange the tomatoes, asparagus, spinach, ham and cheese on serving plates and drizzle with the dressing and a little ham grease.
Serve garnished with basil.