Asparagus with Roast Pork
Asparagus with Roast Pork - A classic that is well received repeatedly.
Nutritional values
(Percentage of daily recommendation)
| Calorie | 264 cal. | (13 %) | ||
| Protein | 20 g | (20 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 17 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.5 g | (18 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 6.9 mg | (58 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 8.7 mg | (73 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 355 μg | (118 %) | ||
| Pantothenic acid | 2.5 mg | (42 %) | ||
| Biotin | 13.6 μg | (30 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 76 mg | (80 %) | ||
| Potassium | 996 mg | (25 %) | ||
| Calcium | 156 mg | (16 %) | ||
| Magnesium | 78 mg | (26 %) | ||
| Iron | 3.6 mg | (24 %) | ||
| Iodine | 29 μg | (15 %) | ||
| Zinc | 3.4 mg | (43 %) | ||
| Saturated fatty acids | 5.3 g | |||
| Uric acid | 162 mg | |||
| Cholesterol | 50 mg |
Ingredients
- For the asparagus and garnish
- 1 ½ kilograms white Asparagus
- 1 lemon
- salt
- 300 grams Grape tomato
- 2 Tbsps Balsamic glaze (20 grams)
- 2 stalks Basil
- 1 small onion
- 1 tsp butter (5 grams)
- 1 heaping Tbsp Pastry flour (30 grams)
- 200 milliliters Vegetable broth
- 200 milliliters
- peppers
- 12 thin slices of cold Crusted roast (each 15 grams)
- For the preparation
- Bakers twine
Preparation steps
Peel asparagus thoroughly and remove woody ends. Rinse lemon in hot water, pat dry and cut into slices. Tie asparagus into bundles with bakers twine and cook in plenty of boiling water with slices of lemon and 1 teaspoon salt for about 15-20 minutes until al dente.
Meanwhile, rinse tomatoes, cut into slices and mix with balsamic cream. Rinse basil, shake dry and pluck leaves.
For the sauce, peel the onion and dice finely. Melt butter in a saucepan and cook onion over medium heat until translucent. Add flour and sauté 1-2 minutes.
Gradually pour in broth while stirring, add 100 ml (approximately 3 1/3 ounce) asparagus cooking water and milk and bring to a boil. Season with salt and pepper.
Remove asparagus from the water, cut lower halves of spears into 1-inch pieces and mix with the sauce.
Divide asparagus onto plates, drizzle with sauce and basil. Garnish with crusted roast and tomato salad and serve.
