Asparagus with Sun Dried Tomatoes
(0 votes)
(0 votes)
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)
(Percentage of daily recommendation)
| Calorie | 679 cal. | (32 %) | ||
| Protein | 44 g | (45 %) | ||
| Fat | 53 g | (46 %) | ||
| Carbohydrates | 5 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.2 g | (11 %) |
more nutritional values
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 5.2 mg | (43 %) | ||
| Vitamin K | 59.3 μg | (99 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 11.9 mg | (99 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 156 μg | (52 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 7.5 μg | (17 %) | ||
| Vitamin B₁₂ | 3.3 μg | (110 %) | ||
| Vitamin C | 41 mg | (43 %) | ||
| Potassium | 564 mg | (14 %) | ||
| Calcium | 1,130 mg | (113 %) | ||
| Magnesium | 100 mg | (33 %) | ||
| Iron | 2.7 mg | (18 %) | ||
| Iodine | 21 μg | (11 %) | ||
| Zinc | 8.3 mg | (104 %) | ||
| Saturated fatty acids | 30 g | |||
| Uric acid | 58 mg | |||
| Cholesterol | 117 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- 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)
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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