Asparagus with Ham and Egg
(0 votes)
(0 votes)
Health Score:
65 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 40 min.
Ready in
Calories:
488
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 488 cal. | (23 %) | ||
| Protein | 30 g | (31 %) | ||
| Fat | 33 g | (28 %) | ||
| Carbohydrates | 17 g | (11 %) | ||
| Sugar added | 5 g | (20 %) | ||
| Roughage | 7.1 g | (24 %) |
more nutritional values
| Vitamin A | 0.8 mg | (100 %) | ||
| Vitamin D | 2 μg | (10 %) | ||
| Vitamin E | 12 mg | (100 %) | ||
| Vitamin K | 215.8 μg | (360 %) | ||
| Vitamin B₁ | 1 mg | (100 %) | ||
| Vitamin B₂ | 0.9 mg | (82 %) | ||
| Niacin | 13.9 mg | (116 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 588 μg | (196 %) | ||
| Pantothenic acid | 4.4 mg | (73 %) | ||
| Biotin | 24.9 μg | (55 %) | ||
| Vitamin B₁₂ | 1.4 μg | (47 %) | ||
| Vitamin C | 128 mg | (135 %) | ||
| Potassium | 1,290 mg | (32 %) | ||
| Calcium | 176 mg | (18 %) | ||
| Magnesium | 109 mg | (36 %) | ||
| Iron | 5.9 mg | (39 %) | ||
| Iodine | 42 μg | (21 %) | ||
| Zinc | 3.9 mg | (49 %) | ||
| Saturated fatty acids | 18.6 g | |||
| Uric acid | 199 mg | |||
| Cholesterol | 320 mg | |||
| Complete sugar | 17 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 2 kilograms white Asparagus
- salt
- 120 grams butter
- 2 Tbsps lemon juice
- 1 Tbsp sugar
- 4 eggs
- 8 slices Boiled ham
- freshly grated Nutmeg
- sweet ground paprika
- 2 Tbsps freshly chopped parsley
Preparation steps
1.
Wash the asparagus, peel, rinse and cut off woody ends as needed. Bring a large pot with plenty of water and 2 tablespoons salt, 1 tablespoon butter, lemon juice and sugar to a boil. Add the asparagus and simmer for about 20 minutes.
2.
Cook the eggs about 6 minutes until soft boiled, cool, peel and cut in half.
3.
In a small pot, heat the rest of the butter. Skim the resulting foam and pour the clarified butter into a small jug.
4.
Remove the asparagus from the water with a small strainer, drain and arrange on plates. Add the ham and eggs and season with nutmeg, paprika, salt and parsley. Serve with the clarified butter.
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