Asparagus Spear Platter with Egg
(0 votes)
(0 votes)
Health Score:
96 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Calories:
225
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 225 cal. | (11 %) | ||
| Protein | 10 g | (10 %) | ||
| Fat | 10 g | (9 %) | ||
| Carbohydrates | 22 g | (15 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.6 g | (9 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 1.6 μg | (8 %) | ||
| Vitamin E | 3.1 mg | (26 %) | ||
| Vitamin K | 52 μg | (87 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 4.8 mg | (40 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 131 μg | (44 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 15.6 μg | (35 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 40 mg | (42 %) | ||
| Potassium | 713 mg | (18 %) | ||
| Calcium | 65 mg | (7 %) | ||
| Magnesium | 47 mg | (16 %) | ||
| Iron | 2.7 mg | (18 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 1.7 mg | (21 %) | ||
| Saturated fatty acids | 2.2 g | |||
| Uric acid | 40 mg | |||
| Cholesterol | 218 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Preparation steps
1.
Cook the potatoes in boiling salted water for 10-15 minutes until just tender. Drain and allow to cool slightly. Cut into thick slices. Toss gently in 1 tablespoon olive oil to coat. Season to taste with salt and pepper.
2.
Cook the eggs in boiling water for 10 minutes. Drain and plunge into cold water. Set aside to cool.
3.
Heat the remaining oil in a frying pan and add the asparagus spears in a single layer. Cook for 5-6 minutes, turning once, until lightly charred and tender.
4.
Shell the hard boiled eggs and cut into wedges.
5.
Place the potatoes on a serving plate and put the asparagus on top. Arrange the egg wedges on the plate with the rocket. Scatter with chives.
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