Asparagus with Roast Pork

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Asparagus with Roast Pork

Asparagus with Roast Pork - A classic that is well received repeatedly.

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Health Score:
8,7 / 10
Difficulty:
moderate
Difficulty
Preparation:
1 hr 15 min.
Preparation
Calories:
264
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie264 kcal(13 %)
Protein20 g(20 %)
Fat13 g(11 %)
Carbohydrates17 g(11 %)
Sugar added0 g(0 %)
Roughage5.5 g(18 %)
Vitamin A0.4 mg(50 %)
Vitamin D0 μg(0 %)
Vitamin E6.9 mg(58 %)
Vitamin B₁0.7 mg(70 %)
Vitamin B₂0.5 mg(45 %)
Niacin8.7 mg(73 %)
Vitamin B₆0.4 mg(29 %)
Folate355 μg(118 %)
Pantothenic acid2.5 mg(42 %)
Biotin13.6 μg(30 %)
Vitamin B₁₂0.4 μg(13 %)
Vitamin C76 mg(80 %)
Potassium996 mg(25 %)
Calcium156 mg(16 %)
Magnesium78 mg(26 %)
Iron3.6 mg(24 %)
Iodine29 μg(15 %)
Zinc3.4 mg(43 %)
Saturated fatty acids5.3 g
Uric acid162 mg
Cholesterol50 mg

Ingredients

for
4
For the asparagus and garnish
1 ½ kilograms white Asparagus
1 lemon
salt
300 grams Grape tomato
2 tablespoons Balsamic glaze (20 grams)
2 stalks Basil
1 small onion
1 teaspoon butter (5 grams)
1 heaping tablespoon 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
How healthy are the main ingredients?
lemonsaltBasilonion

Preparation steps

1.

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.

2.

Meanwhile, rinse  tomatoes, cut into slices and mix with balsamic cream. Rinse basil, shake dry and pluck leaves.

3.

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.

4.

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.

5.

Remove asparagus from the water, cut lower halves of spears into 1-inch pieces and mix with the sauce.

6.

Divide asparagus onto plates, drizzle with sauce and basil. Garnish with crusted roast and tomato salad and serve.