Asparagus with Pan Squid

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Asparagus with Pan Squid
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Health Score:
96 / 100
Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
Calories:
210
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie210 cal.(10 %)
Protein24 g(24 %)
Fat9 g(8 %)
Carbohydrates7 g(5 %)
Sugar added0 g(0 %)
Roughage2.9 g(10 %)
Vitamin A0.2 mg(25 %)
Vitamin D1.3 μg(7 %)
Vitamin E7.7 mg(64 %)
Vitamin K77.3 μg(129 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.3 mg(27 %)
Niacin9.5 mg(79 %)
Vitamin B₆0.6 mg(43 %)
Folate222 μg(74 %)
Pantothenic acid1.8 mg(30 %)
Biotin17.6 μg(39 %)
Vitamin B₁₂6.6 μg(220 %)
Vitamin C52 mg(55 %)
Potassium765 mg(19 %)
Calcium89 mg(9 %)
Magnesium79 mg(26 %)
Iron2.6 mg(17 %)
Iodine39 μg(20 %)
Zinc1.8 mg(23 %)
Saturated fatty acids1.5 g
Uric acid226 mg
Cholesterol344 mg
Complete sugar5 g

Ingredients

for
4
Ingredients
750 grams Asparagus
500 grams kitchen-ready Cuttlefish
1 shallot
3 Tbsps olive oil
1 fresh lemon
2 sprigs thyme
salt
freshly ground pepper
How healthy are the main ingredients?
olive oilthymeshallotlemonsalt

Preparation steps

1.

Rinse and cut off ends of asparagus. Cut into 4 cm (1 1/2 inch) long pieces. Rinse the squid and pat dry. Peel the shallot and chop finely. Heat the oil in a pan and saute the asparagus for 3-4 minutes. Rinse and dry the lemon, and cut into thin slices. Add the lemon slices, squid and diced shallots to the asparagus and cook for another 5 minutes. Rinse the thyme, pluck the leaves and add to the asparagus. Season with salt and pepper.