Asparagus Salad with Watercress and Walnut Dressing
(1 vote)
(1 vote)
Health Score:
83 / 100
Difficulty:
moderate
Difficulty
Preparation:
35 min.
Preparation
Calories:
286
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 286 cal. | (14 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 25 g | (22 %) | ||
| Carbohydrates | 8 g | (5 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 3.3 g | (11 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 9.4 mg | (78 %) | ||
| Vitamin K | 72.9 μg | (122 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3.4 mg | (28 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 182 μg | (61 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 11.9 μg | (26 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 33 mg | (35 %) | ||
| Potassium | 437 mg | (11 %) | ||
| Calcium | 71 mg | (7 %) | ||
| Magnesium | 63 mg | (21 %) | ||
| Iron | 1.9 mg | (13 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 1.3 mg | (16 %) | ||
| Saturated fatty acids | 2.5 g | |||
| Uric acid | 36 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 300 grams white, medium sized Asparagus
- salt
- 1 pinch sugar
- 300 grams green Asparagus
- 100 grams Walnut
- 4 Tbsps balsamic vinegar
- freshly ground pepper
- 1 generous pinch Mustard
- 3 Tbsps Walnut oil
- Watercress
Preparation steps
1.
Peel the white asparagus and cut about 1 cm off the ends (approximately 1/2 inch). Blanch the spears in salted water with 1 pinch of sugar for 8 minutes. Remove with a slotted spoon and drain in a colander.
Rinse the green asparagus and cut off the ends. Blanch in the asparagus water for 5 minutes. Remove and drain well.
Toast the walnuts in a dry skillet.
For the dressing, mix the vinegar with the mustard and the oil and season with salt and pepper.
Trim and rinse the watercress and shake dry.
Arrange the asparagus on plates along with the walnuts and watercress and serve drizzled with the dressing.
