Asparagus with Orange Vinaigrette and Pancakes
Asparagus with Orange Vinaigrette and Pancakes - Simple aromatic: The spicy herbal pancakes are the perfect companion for asparagus.
Nutritional values
(Percentage of daily recommendation)
| Calorie | 387 cal. | (18 %) | ||
| Protein | 13 g | (13 %) | ||
| Fat | 20 g | (17 %) | ||
| Carbohydrates | 38 g | (25 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 4.9 g | (16 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.9 μg | (5 %) | ||
| Vitamin E | 6.7 mg | (56 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 5.4 mg | (45 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 263 μg | (88 %) | ||
| Pantothenic acid | 2.1 mg | (35 %) | ||
| Biotin | 15.4 μg | (34 %) | ||
| Vitamin B₁₂ | 0.7 μg | (23 %) | ||
| Vitamin C | 63 mg | (66 %) | ||
| Potassium | 752 mg | (19 %) | ||
| Calcium | 151 mg | (15 %) | ||
| Magnesium | 59 mg | (20 %) | ||
| Iron | 2.5 mg | (17 %) | ||
| Iodine | 26 μg | (13 %) | ||
| Zinc | 1.8 mg | (23 %) | ||
| Saturated fatty acids | 5.2 g | |||
| Uric acid | 75 mg | |||
| Cholesterol | 119 mg |
Ingredients
- Ingredients
- 1 kilogram green Asparagus
- 1 Organic orange
- 1 Tbsp lemon juice
- 1 tsp honey
- 5 Tbsps olive oil
- 2 Tomatoes
- salt
- peppers
- 1 bunch Chervil
- ½ bunch Chives
- 150 grams Pastry flour
- 175 milliliters
- 2 eggs
- 1 Tbsp butter (15 grams)
Preparation steps
Rinse asparagus, peel lower third and cut off woody ends. Cut asparagus spears in half lengthwise.
For the Vinaigrette: Rinse orange in hot water, pat dry, peel, zest and squeeze juice. Mix orange zest and juice with lemon juice, honey and 4 tablespoons olive oil.
Rinse, seed and finely dice tomatoes. Add tomatoes to vinaigrette and season with salt and pepper.
Rinse chervil and chives and shake dry. Chop chervil, cut chives in rolls and add half of each to vinaigrette.
Heat remaining oil in pan. Fry asparagus about 5 minutes over medium heat until golden brown, turning occasionally. Lay asparagus spears on plate, drizzle with vinaigrette and set aside.
For the pancake: Stir flour with milk, miscellaneous herbs, eggs and a pinch of salt until smooth.
Heat some butter in pan. Pour in 1 ladle pancake batter and rotate pan to evenly distribute. Bake pancakes over a low heat for approximately 2 minutes on each side. Repeat process to use all batter.
Serve asparagus with pancakes.
