Bacon-Wrapped Asparagus
(0 votes)
(0 votes)
Health Score:
63 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
1038
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 1,038 cal. | (49 %) | ||
| Protein | 18 g | (18 %) | ||
| Fat | 104 g | (90 %) | ||
| Carbohydrates | 11 g | (7 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 5.4 g | (18 %) |
more nutritional values
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 6.2 mg | (52 %) | ||
| Vitamin K | 98.3 μg | (164 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 7.7 mg | (64 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 288 μg | (96 %) | ||
| Pantothenic acid | 2.1 mg | (35 %) | ||
| Biotin | 9 μg | (20 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 58 mg | (61 %) | ||
| Potassium | 734 mg | (18 %) | ||
| Calcium | 383 mg | (38 %) | ||
| Magnesium | 126 mg | (42 %) | ||
| Iron | 4.1 mg | (27 %) | ||
| Iodine | 38 μg | (19 %) | ||
| Zinc | 3.9 mg | (49 %) | ||
| Saturated fatty acids | 49.6 g | |||
| Uric acid | 76 mg | |||
| Cholesterol | 124 mg | |||
| Complete sugar | 9 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 1 kilogram green Asparagus
- 300 grams Bacon (thinly sliced)
- 4 Tbsps Sesame seeds
- 2 Tbsps butter
- 1 lemon (juiced)
- 1 tsp sugar
- salt
- peppers
- Warm Cheese Dip
- 100 milliliters Whipped cream
- 200 grams Processed cheese (or cooking cheese)
- salt
- peppers
Preparation steps
1.
Rinse and trim the asparagus. Remove the hard woody stems from the bottom end. Bring a pot of water to a boil. Add the butter, 1 teaspoon of salt, the sugar, and the lemon juice. Cook the asparagus in the water for 8-12 minutes until al dente. Toast the sesame seeds in a dry pan. Remove from the heat and seet aside. Thoroughly drain the asparagus. Wrap with the bacon, and coat in the sesame seeds. Place the asparagus into 4 glasses, and serve with the cheese dip.
2.
Heat the cream. Add the cheese to the cream. Melt the cheese, stirring constantly. Season to taste with salt and pepper. Place in small bowls, and serve with the asparagus.
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