Asparagus with Salmon and Eggs
Nutritional values
(Percentage of daily recommendation)
| Calorie | 478 cal. | (23 %) | ||
| Protein | 43 g | (44 %) | ||
| Fat | 25 g | (22 %) | ||
| Carbohydrates | 18 g | (12 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 8.1 g | (27 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 6.5 μg | (33 %) | ||
| Vitamin E | 14.9 mg | (124 %) | ||
| Vitamin K | 200.2 μg | (334 %) | ||
| Vitamin B₁ | 0.8 mg | (80 %) | ||
| Vitamin B₂ | 1.1 mg | (100 %) | ||
| Niacin | 26.5 mg | (221 %) | ||
| Vitamin B₆ | 1.2 mg | (86 %) | ||
| Folate | 652 μg | (217 %) | ||
| Pantothenic acid | 3.7 mg | (62 %) | ||
| Biotin | 17.9 μg | (40 %) | ||
| Vitamin B₁₂ | 6.4 μg | (213 %) | ||
| Vitamin C | 122 mg | (128 %) | ||
| Potassium | 1,735 mg | (43 %) | ||
| Calcium | 164 mg | (16 %) | ||
| Magnesium | 129 mg | (43 %) | ||
| Iron | 4.4 mg | (29 %) | ||
| Iodine | 46 μg | (23 %) | ||
| Zinc | 2.7 mg | (34 %) | ||
| Saturated fatty acids | 5.2 g | |||
| Uric acid | 126 mg | |||
| Cholesterol | 196 mg | |||
| Complete sugar | 18 g |
Ingredients
- Ingredients
- 1 kilogram green Asparagus
- 1 kilogram white Asparagus
- Iodized salt (with fluoride)
- 1 tsp sugar
- 600 grams Salmon
- 2 Tbsps olive oil
- peppers
- 1 organic Orange
- ½ tsp Red pepper flakes
- 2 Tbsps white balsamic vinegar
- 2 hardboiled eggs
- Chili thread (for garnish)
Preparation steps
Peel the bottom third of the green asparagus, and peel the white asparagus entirely. Trim the woody ends. Cook both the asparagus in about 1 liter (approximately 5 cups) of boiling water in a covered pot. Cook over low heat for about 10 minutes.
Pour the asparagus broth through a sieve into another pot. Add 1 teaspoon salt and add sugar, and bring to a boil again. Place the white asparagus into the broth and simmer for 10 minutes. Add the green asparagus into the pot and cook for a further 10-15 minutes together until done.
Rinse the salmon, pat dry, and cut into 8 equal pieces. Place the salmon pieces with some oil into a steamer, season with salt and pepper, and cook under hot steam with the lid closed for about 6 minutes.
Rinse the orange in hot water and pat dry. Grate the zest and squeeze out the juice.
For the dressing, mix the orange zest and the juice with the paprika flakes, balsamic vinegar, the remaining oil and 3-4 tablespoons of asparagus stock, and season with salt and pepper.
Peel the hardboiled eggs and cut into quarters.
Lift the asparagus with a skimmer from the broth, drain, and arrange on the plates. Place 2 slices of salmon and 2 egg quarters into each plate and pour the dressing over. Serve garnished with chile threads.
