Bacon Wrapped Asparagus with Yogurt Dip
(0 votes)
(0 votes)
Health Score:
63 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 29 min.
Ready in
Calories:
835
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 835 cal. | (40 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 88 g | (76 %) | ||
| Carbohydrates | 7 g | (5 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 0.2 g | (1 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 4.1 mg | (34 %) | ||
| Vitamin K | 0.8 μg | (1 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.2 mg | (18 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 12 μg | (4 %) | ||
| Pantothenic acid | 0.3 mg | (5 %) | ||
| Biotin | 3.1 μg | (7 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 8 mg | (8 %) | ||
| Potassium | 191 mg | (5 %) | ||
| Calcium | 84 mg | (8 %) | ||
| Magnesium | 14 mg | (5 %) | ||
| Iron | 0.4 mg | (3 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 0.7 mg | (9 %) | ||
| Saturated fatty acids | 39.7 g | |||
| Uric acid | 7 mg | |||
| Cholesterol | 87 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the asparagus
- 1 kilogram White pepper
- 300 grams Bacon (thinly sliced)
- 2 Tbsps butter
- 1 lemon (squeezed)
- 1 tsp sugar
- salt
- freshly ground peppers
- 2 Tbsps vegetable oil
- For the dip
- 2 garlic cloves
- 100 grams cream cheese
- 200 grams Yogurt (0.1% fat)
- salt
- freshly ground peppers
Preparation steps
1.
For the asparagus, rinse the asparagus and cut off the lower 1/3 at an angle. Place in a large pot with plenty of water, butter, 1 teaspoon salt, sugar and lemon juice and cook in 8-10 minutes. Then rinse in cold water and wrap 2 stalks each with a slice of bacon. Season with salt and pepper and fry in hot oil until golden brown, turning occasionally, about 4 minutes.
2.
For the dip, peel garlic, finely chop and grind finely in a mortar with a little salt. Mix yogurt and cream cheese and season with salt and pepper. Serve dip with the asparagus.
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