Asparagus with Sun Dried Tomatoes

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Asparagus with Sun Dried Tomatoes
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Health Score:
95 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 22 min.
Ready in
Calories:
679
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie679 cal.(32 %)
Protein44 g(45 %)
Fat53 g(46 %)
Carbohydrates5 g(3 %)
Sugar added0 g(0 %)
Roughage3.2 g(11 %)
Vitamin A0.6 mg(75 %)
Vitamin D0.8 μg(4 %)
Vitamin E5.2 mg(43 %)
Vitamin K59.3 μg(99 %)
Vitamin B₁0.4 mg(40 %)
Vitamin B₂0.7 mg(64 %)
Niacin11.9 mg(99 %)
Vitamin B₆0.3 mg(21 %)
Folate156 μg(52 %)
Pantothenic acid1.6 mg(27 %)
Biotin7.5 μg(17 %)
Vitamin B₁₂3.3 μg(110 %)
Vitamin C41 mg(43 %)
Potassium564 mg(14 %)
Calcium1,130 mg(113 %)
Magnesium100 mg(33 %)
Iron2.7 mg(18 %)
Iodine21 μg(11 %)
Zinc8.3 mg(104 %)
Saturated fatty acids30 g
Uric acid58 mg
Cholesterol117 mg
Complete sugar4 g

Ingredients

for
4
Ingredients
500 grams green Asparagus
1 Zucchini
2 Tbsps olive oil
salt
freshly ground peppers
100 milliliters Vegetable broth
2 Tbsps lemon juice
60 grams sun dried Tomatoes (in oil)
600 grams mild Sliced cheese (such as gouda)
2 Tbsps Pine nuts (roasted)
1 Tbsp Wine vinegar
freshly grated Parmesan (for garnishing)
How healthy are the main ingredients?
TomatoPine nutsolive oilZucchinisaltParmesan

Preparation steps

1.

Peel the bottom third of the asparagus and cut diagonally into 2-3 cm (approximately .75 to 1 inch) long pieces. Rinse the zucchini and plane or cut into thin slices.

2.

Sauté the asparagus for 4-5 minutes in hot oil, then add the zucchini, season with salt and pepper, fry for 1-2 minutes, then add the broth and the lemon juice. Cut the tomatoes into strips, add to the pan and stir briefly, then remove from heat and let cool. Grate the cheese, and stir into the vegetables along with the pine nuts. Season to taste with salt, vinegar and pepper and serve with grated Parmesan.

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