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Asparagus with Egg and Scallion Dressing
(0 votes)
Health Score:
73 / 100
Difficulty:
easy
Preparation:
20 min.
Preparation
ready in 50 mins
Calories:
282
calories
Calories
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1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 282 cal. | (13 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 24 g | (21 %) | ||
| Carbohydrates | 8 g | (5 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 3.8 g | (13 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.9 μg | (5 %) | ||
| Vitamin E | 8.1 mg | (68 %) | ||
| Vitamin K | 115.1 μg | (192 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 4.5 mg | (38 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 292 μg | (97 %) | ||
| Pantothenic acid | 2 mg | (33 %) | ||
| Biotin | 12 μg | (27 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 54 mg | (57 %) | ||
| Potassium | 588 mg | (15 %) | ||
| Calcium | 100 mg | (10 %) | ||
| Magnesium | 50 mg | (17 %) | ||
| Iron | 2.6 mg | (17 %) | ||
| Iodine | 21 μg | (11 %) | ||
| Zinc | 1.7 mg | (21 %) | ||
| Saturated fatty acids | 7.4 g | |||
| Uric acid | 62 mg | |||
| Cholesterol | 131 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
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Ingredients
for
4
- Ingredients
- 40 grams soft butter
- 1 kilogram white Asparagus
- salt
- 1 pinch sugar
- 2 scallions
- 2 hard-boiled eggs
- 2 Tbsps lemon juice
- 1 tsp honey
- 2 Tbsps White vinegar
- 5 Tbsps Canola oil
- freshly ground peppers
- 1 Tbsp finely chopped marjoram
Preparation steps
1.
Preheat the oven to 200°C (approximately 400ºF). Line a baking sheet with aluminum foil and brush with a little butter.
2.
Peel the asparagus and place on the sheet. Cover with the remaining butter, season with salt and sugar and cover with aluminum foil. Bake for about 30 minutes.
3.
For the dressing, rinse and trim the scallions and cut into thin rings. Peel the eggs and chop finely.
Combine the lemon juice with the honey, the vinegar and the oil and mix well. Season with salt and pepper and then stir in the scallions, the eggs and the marjoram.
4.
Remove the asparagus from the oven and arrange on plates. Cover with the dressing and serve.
5.
Suggestion: Serve with potatoes.
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