Asparagus Tart with Egg

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Asparagus Tart with Egg
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Health Score:
67 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
448
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie448 cal.(21 %)
Protein15 g(15 %)
Fat33 g(28 %)
Carbohydrates23 g(15 %)
Sugar added0 g(0 %)
Roughage2.5 g(8 %)
Vitamin A0.5 mg(63 %)
Vitamin D2.8 μg(14 %)
Vitamin E4.8 mg(40 %)
Vitamin K58.5 μg(98 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.5 mg(45 %)
Niacin5 mg(42 %)
Vitamin B₆0.1 mg(7 %)
Folate199 μg(66 %)
Pantothenic acid2.2 mg(37 %)
Biotin23.7 μg(53 %)
Vitamin B₁₂1.6 μg(53 %)
Vitamin C25 mg(26 %)
Potassium430 mg(11 %)
Calcium84 mg(8 %)
Magnesium37 mg(12 %)
Iron2.5 mg(17 %)
Iodine20 μg(10 %)
Zinc2 mg(25 %)
Saturated fatty acids18.3 g
Uric acid43 mg
Cholesterol392 mg
Complete sugar5 g

Ingredients

for
4
Ingredients
1 pkg curled Puff pastry dough (400 grams, from the refrigerated section)
500 grams Asparagus
butter
salt
freshly ground pepper
6 eggs
Vinegar
How healthy are the main ingredients?
saltegg

Preparation steps

1.

Roll out the puff pastry roll and cut in half lengthwise. Grease a baking sheet and place the puff pastry halves on it. Preheat the oven to 200°C (approximately 400°F). Rinse the asparagus, trim, cut off the woody ends and boil in plenty of salted water for about 8 minutes. Blanch and drain.

2.

Melt 1 tablespoon butter, brush the puff pastry with it and place on the asparagus. Brush the asparagus with a little butter and season with salt and pepper. Place the baking sheet in a hot oven and bake until golden brown for about 20 minutes.

3.

In the meantime, separate the eggs and let pour into a cup. bring to a boil 500 ml (approximately 2 cups) of water, add 4 tablespoons vinegar and add a little salt. Let the eggs one slide in the vinegar water for 3 to 4 minutes and poach. Lift out with a slotted spoon and drain.

4.

Add 3 poached eggs on each puff pastry. Season with salt and pepper and serve immediately.