Asparagus with Potatoes and Ham
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(0 votes)
Health Score:
73 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
280
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 280 cal. | (13 %) | ||
| Protein | 10 g | (10 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 21 g | (14 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 3 g | (10 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 2.9 mg | (24 %) | ||
| Vitamin K | 54.5 μg | (91 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 6 mg | (50 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 153 μg | (51 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 2.9 μg | (6 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 46 mg | (48 %) | ||
| Potassium | 764 mg | (19 %) | ||
| Calcium | 48 mg | (5 %) | ||
| Magnesium | 51 mg | (17 %) | ||
| Iron | 2 mg | (13 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 1.7 mg | (21 %) | ||
| Saturated fatty acids | 9.7 g | |||
| Uric acid | 46 mg | |||
| Cholesterol | 51 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 250 grams green Asparagus
- 250 grams white Asparagus
- 4 cooked potatoes
- 1 sprig parsley
- 4 slices Serrano ham
- 4 Tbsps butter
- 2 Tbsps lemon juice
- 1 tsp sugar
- salt
- peppers
Preparation steps
1.
Peel the white asparagus. Rinse both of the asparagus, then remove the woody ends from both and cut diagonally into 2-3 cm (approximately 1/2-1 inch) long pieces. Simmer the white asparagus in salted water with the sugar and lemon juice for about 10 minutes. Add the green asparagus and simmer together for about 15 minutes.
2.
Cut the potatoes in columns and swirl in 1 tablespoon hot melted butter (do not let brown). Season with salt and pepper. Brown the rest of the butter in a pan. Drain the asparagus and swirl it in the browned butter. Serve the asparagus on plates with the potatoes and ham, garnished with parsley.
